I have no secret to growing them this well. I just purchase Italian plum tomato seedlings from a locally owned nursery, plant them in the ground, push a tomato cage around them and let them do their own thing.
Some years, the combination of rain, sun, and cool evenings - like this summer - creates a beautiful bumper crop.
Or chopped for salsa cruda. Or a chunky marinara. Or oven roasted with some chicken.
A million reasons to grow tomatoes and none of them have to ruin my salad.
Yesterday, I made tomato sauce. I stem then quarter the fruit not worrying about the seeds or skin. I cooked these chopped tomatoes in olive oil on the stove top until tender and crushable with a wooden spoon. I was not concerned about the seeds or skin because I am the proud owner of an old fashioned, mechanical food mill.