Store bought produce generally has traveled far, and taken more time to arrive at your grocery. So, 'ships well' is the most important factor in varieties chosen by commercial growers.
Home growers can select for flavor first instead, and it makes all the difference!
Mary
If you ever travel on Interstate 5 which passes through the Central Valley growing area of CA you'll see enormous trucks pulling trailers that are 14'-16' long and about 4' deep and piled high with red "ripe" tomatoes. Then you really understand they're grown to last through the rigors of being at the bottom of that pile, getting warehoused, being transferred from wholesalers to retailers and then sitting on grocers' shelves as long as possible. It's no wonder those considerations don't leave much priority left for flavor. That's why they taste like styrofoam. But they're durable!