http://www.thenakedscientists.com/HTML/content/interviews/interview/2111/

grown, I'm not sure what you are asking. Scientists and plant breeders have been trying to come up with the 'perfect' tomato for many generations. We consumers want it all....great flavor, disease resistance, good storage ability, and many other qualities.

There is definitely something to be said about variety/type selection - and the impact it will have on taste.

However the impact of fertilizer and soil conditions will impact taste equally if not more.

Most people don't realize that BRIX levels (the amount of sugar/carbohydrates in a vegetable) are only one portion of the taste. As a commercial grower we maintained brix levels about 2 X higher than normal field grown tomatoes, but they still never tasted as good as home garden grown tomatoes with even lower brix levels.

This is because of the bitter after taste of chemical fertilizers and high inorganic salts.

Fish emulsion while "organic" if used in too high of rates will also create a poor taste (different).

Little is understood in regards to the symbiotic relationship of vegetable taste and soil microbes. Although since flavonoids (form of anti oxidant) are greatly increased when plants are grown in soil containing abundant soil microbes - and since flavonoids are what gives everything its "taste/flavor" - I think it can be argued that healthy natural soil that natural soil microbes (provided by compost) will grow much better tasting fruit and vegetables.