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What causes tomatoes to get all green (in the jelly-like part) on the inside? They are so acidy and nasty tasting! So far all of my cherry tomatoes (a low acidity type) have been a beatiful red on the outside and bright green inside. Also, the first tomato my husband picked from one of his regular size tomato bushes is the same way. Is it caused by weather? We've had a cold spring, and for the most part a very cool summer, with temperatures mostly in the 70's during the day and going down into the 60's and even 50's at night. We wait all year to have tomatoes with some taste to them, and it looks like this year is going to be a bust.
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