Tomatoes are made to be robust and to ripen extremely slowly while reddening quickly. You get a fruit that's really firm and tasteless because it's pulled off the vine too soon, but it ships well so stores don't give a fuck. This is why canned tomatoes have a stronger flavor and are recommended more often for sauces etc, because they're cultivars bred for flavor, not structure, harvested at maximum ripeness, and locked there by canning. If you don't fuck with tomatoes because they're mid as hell, a can of San Marzanos on a pizza could change your mind.