This qualifies as an intelligent question that is addressed in a few threads but not as well discussed as it could be.

Genetics is the first and foremost consideration. Growing a variety that does NOT have the genetic capability of making good flavored fruit is a hopeless cause. Brandywine (Sudduth) is well known for producing very good flavored tomatoes. Big Beef is a hybrid known for decent flavor. What sets these apart from the average bland hybrid such as Celebrity?

Very high nutrient levels in the soil is linked to better flavored tomatoes. This is because the plant has all the nutrients it needs to produce the plant and to mature the fruit. The very best tomatoes I ever harvested were the year I put down a layer of rabbit manure 4 inches thick and then planted tomatoes. The vines were 15 feet long and fruit production was incredible. Flavor was off the charts. Note that the nutrients must be in balance. If nitrogen is too high, flavor suffers and production goes down.

Low disease and insect pressure is directly tied to good flavor. Among the worst flavored tomatoes I've ever grown were Black Sea Man in 2008. The plants were hit by nematodes and foliage diseases so heavily that they were all dead before the first fruits could completely ripen. Other varieties growing beside them were fabulous, in fact, Strawberry Margarita became one of my new favorites.

Reducing water as the fruits ripen is a well known manipulation to get sweeter better flavored fruit. You can achieve the same effect by improving the nutrient status of the soil so the plants are growing healthy with a high foliage to fruit ratio. You get more fruit as a bonus.

Temperature is a partial contributor to flavor. The only time I've had bad flavored tomatoes linked to temperature was when I had a very late fall crop that matured fruit when night temps were down near freezing. There is a distinctive flavor transition point near 50 degrees (nighttime temp) where fruit that matures at higher temps tastes better and fruit matured at lower temps tastes bland. As a general rule, temperature is not a major contributor to bland flavor except very early and very late in the season. An exception has to be made for folks in extreme climates since zone 3 microclimates are too cold for all except a few short weeks in mid-summer. In these climates, it makes sense to use hoop houses and tunnels to improve flavor.

The last item I'll mention is your own tastebuds. Each of us perceives flavors slightly differently. There are arguably four basic flavor profiles that most of us fit into. Some like sweet fruit like Sungold. Some like dense tomato flavor with very little sugar like Druzba. Some like a tart tangy flavor like Green Zebra or maybe Jaune Flamme. The fourth category is folks like me who want a balanced flavor with some sweetness, some tartness, and intense tomato flavor. Brandywine, Daniels, KBX, etc are tomatoes that balanced tasters...

Wow, great write-up. I learned a lot.

I agree with eaglesgarden. Great info, fusion power...I wish I had some rabbit manure, as well as some 15ft stakes. At least I have incorporated a little organic matter into my garden.

I think I like the balanced taste as well, not completely sure though but I'm definitely NOT they type that likes very sweet tomatoes. I don't mind a sweet cherry tomato though (but if it's beefsteak-type, I want more tomato flavor).

I am in awe at the level of knowledge exhibited on this forum! I sincerely thank you all for sharing with us! I have spent several hours reading past posts and it feels like being back in school again, which is a very good thing.

It always comes down to the soil. A long time ago when I was a landscaping grunt, planting dozens of shrubs weekly, the owner of the company used to tell us all the time:

"The key to planting success is a $10 hole for a $5 plant."

Dan

How deep do I need my raised beds to be for a good tomato crop? In general, the "soil" in my back yard needs explosives to break up. I swear to God if it were flat and even you cold play basketball in my back yard :p

I want to expand my raised beds from the two I have now to about ten times that many, and raise peppers and tomatoes for the local urban farmers markets. Even though I can't claim "organic" due to the USDA trademarking the word for the benefit of the agri-corps, I would like to say "chemical-free" along with "locally grown", and so, would like my beds to be deep enough that I don't have to rely on heaping chemical fertilizers into them for a decent crop.

Thanks for all the info

May I ask
I was trying to not use chemicals and such in my garden.

I ordered some kelp seaweek organic fertilizer -
Do you think it would be useful to use that on my tomatoes?

I planted a whole range of heirlooms + beefsteak + san murza

thanks :)

I echo the well written article from DarJones, he is one of my favorite contributors here also.
Anyway, rabbit feed is mostly alfalfa pellets. If you donÂt raise rabbits or donÂt have access to the leftovers there is a lesser alternative.

When I came across the article below and implemented it - my garden just came alive. This was in 2005.
So now I buy a bale after planting and mulch with it, then when the garden is gone away in the fall I get another bale and rake it in, then plant garlic.

"(Alfalfa Meal (3-1-2)
Alfalfa feeds the soil as well as the plant. Alfalfa contains Nitrogen, Phosphate, Potash, Calcium, Magnesium, plus valuable trace elements, Vitamin A, Vitamin B Complex, IBA Growth Stimulator, Folic Acid, plus sugar, starches, proteins, fiber, co-enzymes and Amino Acids. Many growers make a tea with it and use it as a soil drench. Outstanding for roses, field crops, turfgrass, vegetables.
Special Note: Earthworms love Alfalfa. So, if you want more Earthworms in your soil, liberally apply Alfalfa.
Aplication rates: 25-50 lb. per 1,000 sq. ft.)"

Where do you all get alfalfa?

Great info...thanks Fusion Power.

You can get alfalfa meal from a feed store blessedfrog.

Anyone have any other tips on getting the tastiest tomatoes?