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Wilf Woods | Here’s to good eating

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Commercial tomatoes, those hardy but insipid types, have been the result of the needs of the food distributors primarily.

A tomato breeder at the University of Florida, Harry Klee, has been investigating tastes of heritage tomatoes. Klee has found that it isn’t just sugar content that makes a good-tasting tomato. There are other important things: volatile organic compounds.

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