restaurant tomatoes

[Minnesota Mato]

I work for a major restaurant chain and dice or slice 25-50# of tomatoes every day. I am always amazed at how crappy the tomatoes are. They are always way under ripe, hard and juiceless. Then there is the list on the box what has been strayed on them and I think why do people even eat these things. It is a shame what corporations will do to save money and ship inferior products. I often think of the tomatoes coming out of my own garden and wish I could run a greenhouse here and supply the restaurants with fresh, ripe, non-sprayed tomatoes. Today I took a picture of the tomatoes we got in, these are subpose to be normal red tomatoes not specialty tomatoes of any other color. this is just sad!! craig