Kind of an aside, but there are a lot people who think they don’t like tomatoes because of what is generally commercially available and sold as “fresh” tomato.
It’s actually wild how different vine-ripened tomatoes are in taste and texture, compared to their commercially produced counterparts.
The flavour and texture of fresh tomatoes tends to develop more fully than if picked half-ripe and ripened during transport or storage. Also, the soil tomatoes are or aren’t grown in has a pretty significant influence on its flavour. Refrigeration also has a pretty significant effect on taste as well. It’s suggested that you don’t chill them, as this reportedly changes the flavour considerably.
There are actually a few recent studies that assess the flavour qualities of different tomatoes by region, variety and method of growing. Commercially produced tomatoes have largely been selected for shelf life and yield, without much consideration given to taste or texture (and it shows).
The tomatoes my local big brand name shop sells is atrocious. If I buy them from a speciality store or a store owned by immigrants, the fruits and vegetables are infinitely better and the price is not that bad when compared to the brand name shop
I had a friend who hated tomatoes. I’ve served him tomato soup several times without him knowing what it is, and he fucking loved it!
And he used (poured) ketchup on everything
I hate fresh tomatoes, but love sun-dried or cooked ones. Tomato soups taste very different from raw tomatoes.
Personally I hate ketchup though.
Edit: typo
Tomatoes are more about the texture, which is about the same as a rotten apple.
Sandy flesh with snot.
So of course if you change the texture and only keep the taste, it becomes bearable.
Kind of an aside, but there are a lot people who think they don’t like tomatoes because of what is generally commercially available and sold as “fresh” tomato.
It’s actually wild how different vine-ripened tomatoes are in taste and texture, compared to their commercially produced counterparts.
The flavour and texture of fresh tomatoes tends to develop more fully than if picked half-ripe and ripened during transport or storage. Also, the soil tomatoes are or aren’t grown in has a pretty significant influence on its flavour. Refrigeration also has a pretty significant effect on taste as well. It’s suggested that you don’t chill them, as this reportedly changes the flavour considerably.
There are actually a few recent studies that assess the flavour qualities of different tomatoes by region, variety and method of growing. Commercially produced tomatoes have largely been selected for shelf life and yield, without much consideration given to taste or texture (and it shows).
The tomatoes my local big brand name shop sells is atrocious. If I buy them from a speciality store or a store owned by immigrants, the fruits and vegetables are infinitely better and the price is not that bad when compared to the brand name shop