at most industrialized factory farms, produce green tomatoes, which are almost indestructible in shipping via truck, trains and boats, then once in the warehouse they close the doors, and flood the entire building with ethylene which turns them red, and from there they go to the supermarket, where you buy them. these tomatoes haven’t been given the proper time to ripen, and so they don’t develop the sugars in the ripening process that give fresh tomatoes their deliciousness.

Depending on what you grow, fresh tomatoes that are picked ripe can have a somewhat strong acidic taste. I’ve also found that some kinds of fresh tomatoes make my tongue kind of tingle. Other species of tomatoes, or that kind of tomato cooked, have no impact on me.