But now there are new raised beds out back and I'm planning to purchase and transplant some tomatoes tomorrow for the first time since, and was wondering, if any, soil characteristics influence tomatoe flavor, as they do for grapes/wine? If so, which characteristics? and how can I maximize flavor and avoid supermarket blandness? Tips appreciated.

http://www.npr.org/blogs/thesalt/2012/06/01/154072388/how-to-grow-the-tastiest-tomato-the-secret-s-in-the-soil

When I was growing up we had almost pure red clay and the toms seemed to taste better, according to my remembrance.

I am trying an experiment this year. I dug down deep and brought up the red clay to make a bed.

They are better looking plants than my others, but I don't have a ripe one yet.

I'll let you know if they taste better in a few weeks!

My husband wanted to know why and I had to think about that. Part of my answer, was the soil. I assume that in a greenhouse, you might be growing in containers and in potting soil mixes, rather than in actual garden soil and I thought that makes all the difference in the world. You don't have everything in potting soil that you have in the ground, and growers always try to make up for that with synthetic fertilizers, which is why they look so good, but something is still missing that accounts for the lack of taste, I would think. And I for one am happy that scientists have not been able to figure it out and we all still need to garden in the backyard to get a tasty tomato. [g]
All my own theory of course.

Thanks for that link, Oldngrowing, interesting subject.

I live a long way from the ocean. But I read somewhere, maybe here, that some people add salted water to their plants. I'm not that brave though!

I do add Epsom salt, I'm not sure that it helps but it doesn't seem to hurt!