Take note of what varieties you are planting.

Some varieties are sweeter ... or more acidic.

Try to harvest your tomatoes after a day or more of dry water, as recent watering tends to dilute the flavor.

The answer lies in the soil!

Get a soil test done if you can and see if you are missing something vital.

Add manure/compost. That always helps. If that isn't possible, add some fertilizer.

If you'd like to post the varieties that you are growing, perhaps our members can weigh in with their comments on what they think of them WRT acidity/sweetness.

Linda

yep, it is all about soil, agree with Linda.
No clue what soil testing agencies are in Australia, but it is often microelements like boron, magnesium, sulfur as well as phosphorus that are influencing flavors. With phosphorus it is of value not only how much is in the soil but how much is avail to plant which are different things often.
There is a lot of information on net about crafting good soil, also I think permaculture is big in Australia?

Here is a link that might be useful: soil

Some of it has to do with what tomatoes you are growing- seems like some varieties are always good or not so much regardless of how they are grown.

But I think that most of it has to do with the soil, like others have stated.

"Taste" is a complex matter and it can also vary from one person to another. However, the "sweet" and "sour" are obvious and can be measured, in terms of sugar contents (Brix) and acidity (pH).
So if your definition of "tasty" is sweetness, then it can be easily obtained by selecting varieties that are genetically sweeter.

Soil , amount of sunshine,and weather are yet important factors. Sunshine and dry climates make tastier and sweeter fruits in general..

Seysonn

This post was edited by seysonn on Sat, Dec 13, 14 at 16:36