I like the flavor from tomatoes grown in the sandy topsoil of Connecticut. Here, when there's rainfall that the clay absorbs and holds, the tomatoes (and everything else)tend to have their flavor diluted by the extra moisture.
These droughts and then rain contribute to thicker skinned tomatoes that split after they soak up the rains. In go bacteria and flies and other bugs and the tomatoes rot quickly.
I don't ever recall having a drought in Ct. of the severity and duration like here in NC. Here you have to water much more often.

I love the Brandywine also but ultimately I love any tomato which I pick fresh off the vine, slice thick, drizzle olive oil, a balsamic glaze and chopped fresh basil. This year I grew a burpee hybrid called steak sandwich and I thought it tasted great.

I would recommend amending your soil in NC with lots of great organic material now to avoid the issues Dottie mentioned.

Here is a shot of my plants this year in rich organic soil built up over the last several years.

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The best tomatoes I have had were "Big Boy" grown in the sandy soil of South Texas. The same variety grown in Houston gumbo clay just wasn't as good as those in the soil of Corpus Christi. I agree that the best tomato is the one that is picked ripe, sliced and eaten at room temp with a little olive oil, vinegar and black pepper. Just can't eat tomato without black pepper! At my Florida home, we can only grow tomatoes in pots because of the nematodes in the soil. To me, a potted tomato just doesn't taste the same. I haven't been brave enough to move enough rocks at the NC house to clear off a vegetable garden. Maybe next year.