I love garden grown tomatoes but am frequently disappointed by the flavorless, watery, mushy ones that show up in my sandwiches and salads when I eat out. Seasonality is a factor, maybe.
Interesting! I specifically remember wondering "why is the skin so tough on this?" before, when trying to take a bite of a sandwich and ending up with a whole slice of tomato pulling out.
It's not just seasonality per se — it's that produce is simply not bred to taste good anymore. It's designed to be hardy enough to ship, growable all year round, free of blemishes, but not to actually taste good.
I'm not an organic/"local" produce snob, but garden tomatoes are tough to beat for flavor. Campari have the best flavor I've found from grocery stores.
