Enjoyed the pictorial! Have noticed that many here advocate picking tomatoes at the first flush of color. However, my whole reason for growing heirlooms and tomatoes in general has been to get the maximum flavor possible. Am I wrong in thinking that a few extra days on the vine to allow for complete reddening and ripening will yield more flavor. I believe I read somewhere that somewhere along the line of transitioning into ripeness, the tomatoes will intially be more tart, then sweeter and, left too long, turn to a mushy consistency instead of the firmness I prefer. Seems that picking at first blush would not allow the sugars and acids to develop and result in something more like the supermarket style, bland tomatoes. Right or wrong?
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