In thinking about tomato diseases, a few questions came to mind. What are the characteristics of the tomato plant that make it a haven for fungi? And what makes certain tomato varieties more resistant to V and F than others? Has much of the resistance to V and F been bred out of the tomato? If not, how could the original ancestors of the modern tomato (including heirlooms) grow in the wild? Thanks to anyone who can shed some light on these questions.