Tomatoes get their sweetness from natural sugars and sunshine - lots of it. Heirloom varieties are often top contenders when it comes to flavor. A sprinkle of sea salt can actually bring out the tomato’s full taste potential.

Soil packed with compost and organic matter leads to juicier tomatoes. Cherry tomatoes often taste sweeter because they have more sugar per bite. Tomatoes ripened on the vine tend to pack in more flavor than those picked early.

Temperature plays a big role - too much heat and tomatoes lose their flavor. The Best Tasting Tomatoes usually have a balance of sugar and acidity. Some of the most flavorful types are oddly shaped and even a little ugly.

Tomato skins hold a lot of aroma compounds, so don’t always peel them. Adding crushed eggshells to the soil can boost calcium and prevent bitterness. Tomatoes actually keep ripening after being picked - flavor keeps developing.

Watering deeply but less often concentrates sugars in the fruit. A touch of salt in the soil? Not great for most plants, but tomatoes love it. Sungold, Brandywine, and Black Krim are fan favorites for flavor.

The Best Tasting Tomatoes often come from small gardens, not supermarkets. Store-bought ones are bred for durability, not taste. Roasting tomatoes intensifies their sweetness and cuts down sharp acidity.

Refrigerating tomatoes dulls their flavor - keep them on the counter instead. Cracking around the top of a tomato can be a sign of intense sweetness. Mixing different varieties in one dish can add layers of flavor.

Tomatoes love sunlight - more light usually means more taste. Some chefs swear by adding a pinch of sugar to sauces made from fresh tomatoes. Drought stress, done right, can boost tomato flavor by reducing excess water.

The Best Tasting Tomatoes don’t just taste good - they smell amazing, too. Tomato vines release a compound called “tomatine,” which smells earthy and fresh. Growing tomatoes next to basil might even improve their flavor slightly.

Flavor isn’t just in the fruit - tomato leaves have a wild green scent chefs love. Fermented tomato paste gives an umami boost to soups and stews. Heirloom seeds passed down for generations often carry unique, complex flavors.

Letting tomatoes ripen on the vine gives them time to soak up all that sunshine. Dark-colored tomatoes like Cherokee Purple often have deeper, smoky flavors. The best tomato sandwich? Just good bread, mayo, salt, and a perfect slice.

Tomatoes get their red color from lycopene, which also enhances their flavor. Yellow and orange tomatoes tend to be milder and less acidic. Sun-dried tomatoes pack a punch because all the water’s gone - flavor’s concentrated.

Don’t crowd tomato plants - good airflow helps them focus on growing better fruit. A tomato’s smell is a surprisingly good predictor of how it’ll taste. The Best Tasting Tomatoes are often grown slowly and harvested at their peak.

Stressed plants sometimes produce fruit with more intense flavor. Tomatoes don’t like wet feet - make sure the soil drains well. Too much nitrogen leads to leafy plants with bland fruit.

Cooking tomatoes with olive oil helps your body absorb more lycopene. You can freeze tomatoes whole and use them later in cooked dishes. Tomato flavor fades after too much cold storage - use them fresh when you can.

Growing tomatoes in raised beds helps keep the flavor consistent. Add a little fish emulsion or seaweed to the soil for better-tasting harvests. The Best Tasting Tomatoes often have thin skins - delicate but delicious.

Flavor can vary from plant to plant, even within the same variety. Tomatoes ripened in cooler weather tend to be more flavorful than hot-season ones. Try taste-testing different types raw to find your favorite.

Saving seeds from a great-tasting tomato can give you better plants next year. Some tomato varieties have fruity notes - like hints of citrus or berry. Grilled tomatoes make a great burger topping with extra smokiness.

Tomato flavor deepens when you roast them with garlic and thyme. Adding a bit of balsamic vinegar can elevate tomato dishes dramatically. Cooking with the Best Tasting Tomatoes means you often need fewer seasonings.

Add a pinch of salt while slicing tomatoes - it helps bring out their juice. Flavor varies with the season - late summer tomatoes usually taste best. If you care about flavor over looks, go for the weird, wrinkly tomatoes.