How are these tastings usually conducted? Like how much do you get to eat? And is there salt available (I suppose you could bring yourself)? Since I eat my tomatoes with other food there is little relevance for me how they would taste without salt. I find that to taste good without salt it needs a certain amount of sweetness otherwise it will seem bland for example, even though it may taste awesome with it.
One normally can assess the otherwise very important aroma just based on smell, and more often than not its strength also, when a cut tomato smells really good, it always tastes good too to me.
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