Re the tomato taste thing. One of the businesses I worked with was a major tomato grower as well as producing vast quantities of bedding plants - that was my domain. Without boring you all to death this is the short story. Supermarkets, we supplied a number of majors, demand uniformity, perfect appearance and shelf-life with shelf-life being the number one. Following harvest (picking) the tomatoes would be graded, packed and then chilled overnight, as a minimum, before despatch. If there was over production or insufficient demand harvested tomatoes would be stacked in trays in huge chillers. The chilling process improves shelf-life.
A key component in taste are the sugars the fruit contains. If the sugar content declines, so does the taste. Chilling tomatoes accelerates the breakdown of natural sugars in the fruit leading to long shelf-life but tasteless product. On a Friday afternoon all staff would be given a 1kg bag of tomatoes. The same product from the same plants as went to the supermarkets. They tasted heavenly. The difference? These were not chilled. If you can find tomatoes which have not been chilled the taste will be hugely improved. The small vine tomatoes probably have a higher sugar content initially hence they retain some taste. I'm not sure about that.