PIMP TOMATO - The fascinating pea-sized ancestor to modern tomatoes
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- Опубліковано 28 тра 2024
- Episode: 765 Pimp Tomato
Species: solanum pimpinellifolium
Location: NYC, USA
A big thank you to www.raindanceseeds.com for sending this to me.
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For more tomatoes of the past, check out the Galapagos tomato: ua-cam.com/video/pYgxR-mZ7Yk/v-deo.html
They might make good sun-dried tomatoes. Kind of like a tomato raisin.
@@GermanSausagesAreTheWurst thats a great idea!
I grow my own tomatoes usually cherry and romano occasionally 'variety heirloom organic' = ALWAYS TASTE EPIC Great
We're always taught that agriculture originated in the middle east but so much of the south American produce that we take for granted, seems to have been domesticated thousands of years ago. Seems agriculture was going on in different parts of the world in issolation from each other. Which I think is quite fortunate. Had the ancient peoples of these different regions been in touch with each other, they'd may have all converged on a single crop and we wouldn't have the great variety we now see.
Used to work in a tomato distribution facility, and let me tell you, the process is shocking. They essentially let green tomatoes sit in massive warehouses until they ripen, and by the time they hit the shelves, they're practically vitamin-less water sacks with a mere two weeks of shelf life. It's crazy to think what we're consuming sometimes. Grow your own food or shop small.
Haha I remember as a kid we'd get tomatoes from the store and you could drop them on the floor and they'd maybe get a little bit flattened on that side. Or maybe they'd be fine, with no visible damage! That's all you could get from the supermarket and they were quite big and had good shelf life but tasted meh! My mother stored them in the fridge - we didn't know then you're not supposed to - and they would turn mealy tasting to boot. I just thought tomatoes were all like that at the time.
Only later did cherry tomatoes and Roma and a frw other types become more available.
Two weeks is amazing shelf life. My garden tomatoes picked ripe are good for two or three days, at most.
The issue I have with growing your own or buying from smaller places it’s way more expensive
@@user-vg8rt6fq2s I don't think growing your own is expensive - you just throw out seeds and they grow. I have an 8x8 foot bed of different small tomatoes and with zero care other than watering if it doesn't rain for a few days, I'm harvesting about a pint a day. I never had much luck with large varieties though - they always get worms before they're ripe and I don't want to use pesticides.
@@jmodified just gotta sacrifice the flavor
WILL IT KETCHUP? I would love to see that come back for this and your other obscure Solanums!
I grew "teaspoon" tomatoes last year in my garden and they looked very similar to the pimp tomato. They were tiny, had a lot of flavor, and a fairly tough skin. I loved snacking on them, they're really wonderful!
Absolutely my favourite tomatoes. I grew some currant tomatoes as well, I imagine they are related and only the branding is different. They are great snacking tomatoes. Super prolific varieties as well.
Yup, these are the same as "spoon" tomatoes. Same species, Solanum pimpinellifolium
Damn. I've never even heard of these. The best tomatoes I've had here in the UK are piccolo tomatoes that are sold with the vine still attached. They're very flavourful, I bet these even smaller varieties are even more packed with flavour. I bet they would make an awesome pizza topping.
I grew a currant tomato last year, about this size, they're delicious. Grew hundreds and hundreds of tiny fruit that I had to grab before the birds saw em.
They made the best tomato tarts! Also an endless supply of treats for my doggo.
Jared might have a berry collected from seedlings of wild plants, but this IS the species commonly called "currant tomatoes." Some may have been semi-domesticated, and I think "Everglades" is a landrace selection of the species..
Oh yeah I've grown those they're absolutely horrible to harvest and I will never do it again absolutely terrible idea. Even the flavor wasn't as good as a really good heirloom variety.
@@darcieclements4880Weird, the one I grew was fantastic but yea, a pain to harvest. The strain was called Candyland.
Ah, the life long garden wars between gardeners and birds! You need some nets lol
The roll of the Pimp to pan to the Tomato was perfect. A little funny seeing you just take a bite of a regular tomato.
Well dang Jared, I literally just finished preparing a half ripe paw paw slaw with those same wild tiny tomatoes, my first Japanese black trifelle tomato of the year (5th generation), my shallots, my scallions, my culinary herbs and my chocolate scotch bonnet and aji charapitas all from the farm. Lime juice and organic apple cider vinegar is the base along with pickapeppa sauce. All of that is a topping on the burgers which I'm gonna cook over a wood fire. Headed back to the farm now to light the fire. Happy Easter to one and all.
sounds incredible. enjoy!
are you interested in adopting a 58 yr old man who needs a good meal...? 😁
Your flex makes me super jealous. Mission accomplished!
@@Scriptorsilentum LOL sure Bro, come on down to Cayman and we'll do a cookout.
Wow that sounds incredible. I am curious, what did you eat today?
On the plant they make these beautiful long sprays of tiny red tomatoes. Super cool looking.
Thank you for showing me the Huggy Bear of tomatoes and sharing tomato history. 🍅
Hello! I don't remember now where I read it, but the loss of flavor in tomatoes would have happened when they looked for plants with simultaneous fruit maturation.
The tomato that taught me to like it raw, with a pinch of salt, was in my grandfather's backyard. I remember there were always flowers and fruits of all sizes. Some of them were ripe and DELICIOUS. Now, they all ripen together and taste like toilet paper.
This is one of the changes that research are now trying to revert, for large-scale production. For now, the best options are in the heirloom varieties, the "San Marzano" in particular. Thank you for the GREAT video!
It has more to do with when the commercial varieties are picked - typically as early as possible, and while they do ripen off the plant they will never achieve the quality that the same plant would deliver in a home garden.
@@zinckensteel , Yes this is true. Genetics, however, has more to do with this specific case. Perfume, acidity and sweetness, which build flavor, were affected by accident in gene editing. This is a fact, we know how it happened and the research try to undo it, I don't know with how much success. And I've already had good results with ripening at home, the fruits wrapped in paper. They can be harvested as soon as any color appears, without affecting the flavor when ripe.
sungold is considered the best tasting widely available OP tom
Entire vine ripening at once, and the whole plant ripening at once, are two different genes. The latter has only been found a few times and its recessive (called Determinate, where each stem terminates in a flower vine) so the total pool of genes is extremely small. not sure about the other gene tho
@@OsirusHandle I thought determinate/indeterminate referred to whether a plant would flower after a certain amount of time regardless of the day length, and influences whether it can go into dormancy and recover if required by harsh conditions. I am definitely an amateur/layperson wrt plants and genetics, and I am grateful to folks who make _some_ comment sections really very much worthwhile!
They do great in salads especially with a hot honey Garlic dressing Yum!
Your comment on this pimp tomato is pretty much the same one I though of when eating riverbank grapes (wild grapes) vs our super market grapes. The riverbank grapes are smaller, have a tougher skin but are exponentially tastier (and more acidy) than supermarket grapes.
These grapes are also more resistant to disease and the cold and are being used to ''toughen up'' domesticated grape varieties (in Canada at least).
Thank you for consistently great content over the years.
I think part of it is the care involved in growing them as well. A garden beefsteak tastes better than one grown in industrial hydroponics or soil depleted of micronutrients. Also if a tomato has ever been refrigerated, it loses a lot of flavor
Birch better have my money
Hey! Dirtay! Baby, I got yo money! Dontcha worry!
well there is such thing as paper birch and the bark feels kinda like money
Come rain, sleet, or snow!!
LMAOOOOO
These grow wild in my backyard in trinidad
Truly one of the slickbacks of all time
Honestly I'm not surprised a lot of people hate tomatoes nowadays - the supermarket ones are dreadful. You really gotta get proper ones either from someone's well tended garden or farmer's market, otherwise don't bother. I'd love to try the pimp tomato, I wonder if it's even sweeter than cherry tomatoes.
I think maybe a better comparison would be with a garden grown tomato. Particularly garden grown cherry tomatoes. Garden tomatoes and store bought are not even in the same universe with each other. And personally i prefer hybrids over heirlooms. I think they taste much better
Honestly came on here to say the same thing. LOL for some reason this episode had me thinking how far off the majority of his reviews could be just because store bought is hard to find the real deal. Nothing is ripened all the way so everything is about 1/4 the flavor. Kinda like comparing small farm raised animal meat to supermarket meat.
Yes its less about the genetics and more about the soil and nutrients the plant is getting when growing. Genetics do matter, but i think how the plant is grown matters more. Edit. Also, to be clear, how the fruit is stored and transported after being harvested is very important. Refrigeration destroys a lot of the flavor compounds in the tomato.
Most, if not all heirlooms were hybrids once though, maybe it is the vigour that makes them grow better so they taste better?
@@jacywilson When I first read your comment I thought yeah that rings kinda true. Now the more I think about it the more wrong I realize it is. No matter how much or how little you fertilize or water or supplement light, that's not going to change the flavour of a particular tomato variety as fundamentally as just choosing a different variety, so yeah genetics does matter a LOT, and a lot more than the environment as long as the environment is somewhere within the parameters that the plant needs to grow. How are you gonna tell me "how the plant is grown" matters more than genetics to the result when I can grow a cherry tomato, a san marzano and a habanero in the exact same way lol
Also, refrigeration destroying taste? You're gonna have to give me a source for that one. Freezing sure, although that's more about texture than taste, boiling, sure, denatured proteins and stuff but any refrigeration? I don't buy it. I would wager that if you put one tomato in a refrigerator for two days and leave another one on the counter for that time, the only difference will be that the one on the counter got a bit softer. Just sounds to me like you found out cold tomatos taste like less because they were still cold when you tried them.
@@crazyjay6331 I dont even think heirlooms cant be hybrids.
My country (the Netherlands) used to be known for bland, mealy, watery tomatoes. Then our growers went to town and we now have several extremely tasty (but also quite expensive) tomato varieties in our supermarkets. Long gone are the light orange, watery balls of sadness. I'm told we are now market leader in tomato hybrids and crowding out local heirloom varieties everywhere, even in places like Italy... (why do we always have to do things to excess?) I wonder if they used the pimp tomato for some of this development.
I grew these this year and the flavour is really good. They are also tough and easy to grow.
I had some wild seeds from the florida everglades cherry tomatoes, although very small they were super delicious.
Now I really want pimp salsa
You should try pomodoro ciliegino from Pachino, Italy. I think the texture and the taste is pretty similar.
True
The teeny ones make great jam and salsa.
Oh yeah, they probably have more pectin, which is great for jams.
In the sixties, my family had two large gardens, one in the back yard, and the other an empty lot across the street. We grew a _lot_ of tomatoes. One day, I went into the garden and started eating tomatoes...I ended up having to see a doctor for the hives. Put me off tomatoes completely for several decades, but I eat them as part of dishes now...but I've known since the sixties that those over-sized tomatoes always taste of nothing much...but there are plenty of varieties, not just heirloom, that have plenty of flavor.
I always try to explain to people just how different store bought tomatoes are to home grown ones!
It is not even a comparison
Aka the everglades tomato. They are very drought resistant and grow in any soil. I have them ripe on the vine right now
Those would be amazing pickled!
Brian is great. I'm so glad that you are reaping the benefits of his adventures into rare fruits.
I grew a pimpinellifolium hybrid a few years ago. The hardiness is just astounding. I live in north-western Germany and usually tomatoes don't grow that well around my parts. These however practically developed into weeds. Some sprouted from a few fruits that had fallen down the year before, others I ripped out but forgot to discard, only for them to re-root themselves, flower and grow fruits until the plants froze off. We even had some growing in the cracks between concrete slabs. Plus the tomatoes are just absolutely delicious. Perfect tomato for tricky climates and people who don't want to spend endless hours on care (you will have to spend those hours on harvesting though).
5:18 4:58 it makes me gag thinking about biting into a tomato like this, while also makes me question how someone knows what soggy paper tastes like.....
I’ve been growing Spoon tomatoes this spring which look similarly small. The flavor and texture really is so surprisingly bright and pleasant, it makes me smile uncontrollably when I eat them too.
I'm growing these this year, can't wait to try them. I will probably only do a few plants as they are a lot of labor to harvest, picking hundreds of tiny tomatoes.
Yes, labor intensive - one of the key reasons tomatoes like these aren't grown and sold commercially.
Most tomatoes in the supermarket are picked while they are still green and ripened off the vine, so they do not continue to develop the sugars that give them flavor when they are left on the vine to ripen. “Conventional wisdom” from a lot of growers is that the tomato has developed to full maturity as soon as they develop the slightest bit of red, which is the standard for harvesting commercially grown tomatoes. However, if you have grown tomatoes yourself and picked them only after completely ripening on the plant, there is a noticeable difference in flavor, or rather, there is actually flavor to the tomato.
Thats pimpin
0:27 "The OG" was _right there,_ come on!
I love tomatoes, and potatoes too. They're wonderful. It would have been nice to see the seeds in the pimp tomato.
The best tomatoes I've ever had came from Charlie's U-Pik in Lucedale, MS. I lived off tomato sandwiches for a month not because I needed to but because it was all I craved.
I grew a pea sized tomato last year called spoon tomatoes. They didn’t have tough skin, grew like weeds. Not very practical because they take so much time to harvest any amount but fun.
Back in the day... Used to come across wild tomatoes... tomatillo I think. Dog kept eating them. Tried stopping, nope. She lived... They were with a stand of corn in middle of nowhere... thought maybe some Polish farm leftover along with Mary Jane... They grow next to my house voluntary... Have seen and eaten the pimps. Gladys Knight: Thanks
physalis and tomatoes are a different genus. if it had a paper husk like a lantern it is a physalis. what state are you? maybe i can ID
Why would Polish people grow tomatillos, specifically?
@@TwisterTornado Polish Grandma's grew hemp... 'Mary Jane'👚...and opium flowers as flowers.🌹Till about Tricky Richard... 1935 too 1970. Tomatillo just show up... My abode has been here some 50 years... and everything from migrant housing me thinks too school and den of thieves. Historically a major logging camp and river logging roll off to Native American town or village. They just grow here now... along with Sunchokes and artifacts. 'Plain' Truth:🦬
@@OsirusHandle Mishigamaw 'Great Water'.
The music was a nice touch.
pim - . - cherry tomato - • - heirloom tomato - o - big tomato - O -
this is fascinating
Love the music with the pimpmato 😂😂😂
I sell produce for a living. Common tomatoes sold at supermarkets are generally of the longlife variety. Mainly because its perks are being shelf stable. But they're tart and watery as we know by now. It's not an inherently bad thing in my point of view.
The start of the place was likely in the range of Peru & Ecuador, where they can still be found growing wild along the arid coast
Im growing two varieties of these this year, the "spoon" tomato and white currant tomatoes. Im very excited as I grew the spoon tomatoes last year and they were big producers that kept me snacking while I was watering. I had a single plant in a 15 gallon grow pot and probably got a couple thousand tiny fruits off of it 😮
The latim word pimpinellifolium means "pimpinel-like-leaves" (an example of a pimpinel is Anise). The English word pimp might originated in the French pimpant (“smart, sparkish”) or German Pimpf (“boy, youth”). Their similarities is a coincidence.
Does The Scarlet Pimpernel refer to a derivative of pimpant then?
But what does pimpinel derive from and what does it mean?
Now I want to buy a bunch of pimps.
Theyre also called spoon tomatoes, grew some a while ago, prolific fruiter, did really well in the UK, gigantic bush, still comes up as a weed true to type
I love these but I know them as Everglades Tomatoes. I live in southwest Florida and they are so easy to grow. I usually just eat them right off the vine. Delicious!
I have something similar, they grew wild in my neighbor's garden and tasted so good I kept the seeds. Really tiny, but the taste totally makes up for it. It's the second year I grow them now.
I grew up eating those , that is a small one, they do get to about twice that size.
There is a lot of size variation because they are not a cultivar.
( The vines grew wild, over other ornamental plants, from bird droppings) .
I grew a sweet pea tomato in my sunroom this past winter and it did wonderful all winter. The fruit was like you said, packs a punch. Not too tart or sweet. The vine grows really long and produces a lot of fruit. So happy you showed this today. Thanks for sharing. Will visit Raindance Seeds now.
Cherub baby tomatoes are about the only ones I buy ( they taste real close to one of my good garden grown tomatoes)
The small tomatoes can grow in many places by themselves, they don't need fertilizer or pesticides and can survive drought (but not much) I had many generations of them since I was a kid, but mom didn't like plants so she paved the garden when I got into highschool 😂
Damn, even tomatoes be pimpin' now
Andrew Tatemato.
@JustOneAsbesto that has got to be the best and worst pun(?) That I have ever heard
So glad to find this channel. I LOVE your mission!
My grandma groes these after two years of her tomatoes either got eaten by bugs, squirrels and/or root rot. An they do great in soups/stews as it does soften the skin. They are really hardy thats for sure, now she just has to fight the groundhogs an squirrels.
I know Florida Gulf Coast University down here has been doing research and experimentation into getting the flavor back into tomatoes (and other important Florida crops). We valued resiliency for shipping and shelving so much we unintentionally bred out all the flavor genes and now we have to reverse course. Very cool that we could breed those genes right back in.
You should do Everglades tomato they are around the same size and grow wild in south Miami homestead area
everglades is the same fruit.
I agree with those who mention garden grown tomatoes. However, locally grown tomatoes sold in supermarkets in Portugal still have a lot of flavour. I think it's down to many people having relatives or friends with cultivated land. If supermarket fruit and veg was too poor, nobody would buy it, because an alternative exists.
It was breeding for color that destroyed the flavor in commercial tomatoes in places like the USA because it turns out the genes that are linked to bright redness suppress flavor and jeans that give a little green ring around the stem point dramatically increased flavor. When producers tried to breed that little green ring out they destroyed the flavor.
The normal tomatoes we get in my part of Canada (about as close as you can get to NY) also have really robust, rubbery skins. I was honestly shocked when you were able to just bite through the skin on that big guy. Even with a knife I usually have to pierce the skin with the tip of the knife first, then I can slice it.
I grew some everglades tomatoes and current tomatoes last year. The flavor was just ok, but they were a pain to harvest, and productivity wasn't great because you need so many to get enough equal to one tomato. I would suggest getting a sungold cherry tomato as a compromise.
Growing up in a suburb of Southern California...everyone had fruit trees, avocados, lemons, oranges, figs, apricots, and it was not weird to have a vegetable garden. Corn, watermelon, carrots, cucumbers, and of course tomatoes. Everyone had tomatoes! And they were great! Or rather, they were normal. We didn't know they were great until... one of two things happened: folks got pools in their backyard which meant cement replaced gardens... or folks sold their property and in went multi-family units (aka townhouses... condos) and those gardens and trees vanishes. THEN we started eating store bought tomatoes. Oh my! Did those suck! I'm not being nostalgic. It's easy to grow tomatoes even with a small patch but it's more to do with how shocking it was to discover that despite the wonders of bringing bananas to our homes, farmers and grocers can't crack the code on tomatoes!
Would love to try this little jewel. I usually have a garden of at least maters and the ones I grow, because they are fully ripe when I pick them have loads of flavor. The trash sold in US grocery stores unless picked for canning are picked green/unripe for the produce section of the store and almost never fully ripen even if the gas makes their skins turn red. Also storing them in a cool environment affects the flavor of both home grown and store bought as well so one doesn't want to store maters in the refigerator. Face it, the store bought are already lacking in flavor. The last thing they need is to have what little flavor they do have sucked out of them in the frig.
I had some tenny tiny maters in the Publix or Ingles one year, about the size of blueberrys. Probably local produce. Don't know what variety they were but they were wonderful and perfect for a salad. All you had to do was wash then and throw them whole into a salad.
Next up you ought to track down some chiltepin peppers, the wild ancestor to many cultivated peppers! Interestingly enough they're also small, round, and red.
that has a nice little pop
I think the main difference of flavor is from minerals and rip was of fruit. When you don’t fertilize enough and give micronutrients, and don’t let them ripen fully. They of course won’t taste near to anything good. Hope this helps, may God be all the glory
There are old varieties from England and Australia which are beautiful tomatoes
I wonder if you were to grow a Beef Steak tomato and a Pimp plant together if the cross pollination might help flavor. Even on a first generation plant.
The simple answer is yes, I've done it on my farm without trying. We call the wild tiny ones the duppy tomato and it pops up wild all of the time.
pollination doesnt change the fruit characteristics, only the descendents genes (same with us!)
@@OsirusHandlein a few cases it does. Look up 'xenia'
I grew wild tomatoes and bird peppers in Texas.Both were tasty.Don't blame the "supermarket" tomatoes for their lack of taste.The ones you showed are the typical ones picked green for ease of shipping.Those tomatoes given a chance to ripen on the vine will be far tastier.I tend to buy Roma types since they are hard skinned and can be sold ripe.There's a reason those fancy vine-ripened ones cost more.Thet taste superior at the price of being harder to ship.This is a typical cherry tomato,they are sweeter usually.If you can ever find the heirloom called the Purple Calabash Tomato try it.
I dont think tomatoes rly ripen much from green. Only a little bit.
My dad's cousin grew one in her backyard once, but not by her choice! It just showed up growing among her many plants, probably thanks to bird droppings.
I'm totally buying those seeds. Awesome video😁
Do you think maybe someday we'll have tomato-sized blueberries? That would be wild (or should I say... _domesticated?_ XD).
If you like tomatoes, you can totally grow them in 5 gallon buckets. I am presently growing 7 varieties as well as 9 different peppers from bell to habanero, 5 different berries, 3 diff potatoes, asparagus, chayote squash, and several herbs. Home grown is much tastier trust me.
The pimp is really similar to others fruits of the solanum genus. Thia kind of fruit ia even called a solanidium, at least by botanists in my country. Small, round, tough skinned, full of seeds.
Reminds me of those berry-sized apples which grows wildly. Those are hard and really sour, but still good to eat.
I once grew a very small variety like this, they tasted great but the only problem was that they self seed very easy so the next year they grew every where.
i grew these last year and they were pretty fruitful despite the battering heat and pests. and they over wintered into this year. pretty good little fruit. they're intense in flavor. despite their small size. i might plant them in the yard since they are more of a landscape plant clearly in my climate. because i grew them in a pot and they will run out of room for sure.
The idea of cross breeding with modern ones to increase flavors sounds cool.
I think ive had these sold as something like tomato berry. Was great in salad!
I'm way up here in the pacific northwest where the (mostly invasive) blackberry has become the dominant vining berry species. Sometimes I wish that we had local solanum species around just so I could forage something - anything, really - that isn't either a blackberry or a close relative.
I don't really know why, but I was putting potted cherry tomatoes inside my greenhouse and getting rewarded with lots of vining but little actual fruit. Last summer, I planted the cherry tomatoes directly into the garden soil and used the freed up greenhouse space on some "full-sized "early girls. I planted two cherry tomatoes and those vines took off, giving me consistent output for about 5-6 weeks (I had to use extra cages and eventually tall pieces of PVC pipe just to keep the plants upright). Meanwhile, the early girls went in reverse and gave me short, bushy vines with lots of rather small and intensely flavored tomatoes (I've grown early girls a few times and while I don't usually get full-sized tomatoes, the plants usually do get pretty big). Once I exhausted the early girls, it was hard to go back to wet toilet paper tomatoes.
Reminds me of wild strawberries.
Have you ever done a review of tiny peppers?
I recently bought some (supposedly) marinated red peppers about the size of the pimp tomato. (They were mostly in oil, could not detect any vinegar).
Got them in a meat market in the Italian deli section.
Interestingly though tiny they have about the same number of seeds as the normal sized peppers.
Any vine ripened tomato will always taste better than the SM ones picked green and gassed. I gotta get me some of these seeds if possible.
I have the Everglades tomato which is only slightly larger
I only use store bought tomatoes in a pinch. tomatoes ripe on the vines and tomatoes from farmers' market are tastier. they are a bit more expensive but I think the quality is better.
bought mexican wild tomatos once, they where amazing but small
no, it's not the species selection that is the cause of lackluster flavor from supermarket tomatoes, or pears, or apples. it's because they pick them green, so not much sugars developed, and gas them to ripen just before goes onto shelves, and they wont develop sugars this way.
i've grown several commercial (supermarket) varieties in home veggie plot, and they taste just fine.
Oh boy !!
Corn domestication also facinates me by the huuuuge difference that wheat domestication hasnt come close too.
I WANT!!!!!
There is a poisonous wild tomato with fruit about the same size and color. So please be careful, don't go around and eating some random wild tomatoes.
oh wow! that was such an interesting fruit!
i wonder if one would be able to get seeds for this? it would be an excellent ingredient for fine dining dishes.
I just ordered these seeds in in new jersey. Also ordered there myatery pack
Makes me wonder what the Atropine and Tomatine content is they use to think they were poisonous for a reason until cultivated in rich people's gardens
Growing up, several years ago, i would eat tomatoes right out of garden. The skin on the homegrown tomatoes was easy to eat. The skin of the tomatoes I get in stores nowadays, is tough and is nearly nonedible.
Store tomatoes are selected for shelf life.
You had me at tomatoe.
Tough skin, like a Cherry Tomato . Thats why I liked Grape Tomatoes when they first came out, nice soft skin. Then after a year or two, I guess too many were lost during shipping and they made the skin tough thru whatever process.