It is a genetic trait in large part so if thin skin is the goal then varieties known for being thin skinned would be best.

But since flavor is the ultimate goal for me I honestly don't worry too much about the "skin type". EX: Mr. Stripey is known to be thin skinned but since it is such a yucky tomato to eat IMO I'd pass on it like you. Arkansas Traveler and Brandywine Pink are noted for thin skin and have great flavor too. Celebrity is a thicker skin but a waste of garden space IMO.

Growing conditions - excess sun exposure, air temps, low moisture levels can also contribute to 'thick skin' though it is really the thickness of the layer under the skin that is affected.

Dave

Thanks for the info. I peeled the thick skin and just enjoyed the delish. meat. :)