Agreed! When I am able to grow tomatos I get older (heirloom) and more acid varieties as I think that, while they do not keep as well and can look a little lumpy, they are worlds away from the more modern hybrids in taste! A good way to make them is to make a coleslaw like dressing (basically a sweetened and vinegared mayo) and serve on good sturdy bread. Also, I really like to cut the tomato in half — squeeze out seeds and layer into a baking dish with shredded muenster, chopped onion and some dill. Bake till brown and bubbly at 350. That is dinner heaven with good bread!
Also good is a basic gazpaucho. Mix chopped bread with good olive oil and a bit of garlic till a paste. Then stir in (in order of how much – larger to smaller) chopped tomatos with their juice (you can leave out the seeds!), some chopped cuke, chopped green onion, chopped green pepper, juice of lemon and salt and pepper. Please, however do not leave out the bread, olive oil and garlic! This is the heart and soul of the real deal from Spain.