I've noticed that full sun makes a surprisingly big difference, even with the naturally good tasting heirloom varieties (Cherokee purple, Brandywine, etc.).
I wonder what the science there is. You'd think the slower ripening in partial shade (often a week or more slower) would result in a more complex tasting tomato, but perhaps the flavor compounds never reach a critical mass.
I wonder what the science there is. You'd think the slower ripening in partial shade (often a week or more slower) would result in a more complex tasting tomato, but perhaps the flavor compounds never reach a critical mass.