Most people were glad to see terrible, no good, very bad 2016 go, and now that we're in a new year, those who were most eager to move on are realizing that 2017 isn't exactly turning out to be a picnic, either. If things have got you feeling down lately, here's some good news: We now know how to make tomatoes taste better. Hey, it's a start.The sad, lifeless, obligatory out-of-season tomato is found everywhere from pre-made salads to your local sports bar, a pale and watery imitation of the Platonic ideal. Yet in the collective American consciousness, the flavorless iteration of the fruit has largely taken over. Thankfully, science is here to help.A study published today in Science by an international group of researchers led by scientists at the University of Florida identified the chemical genetic traits of flavorful, on-point tomatoes. The study was huge in scope, studying nearly 400 types of tomatoes, from sweet little cherry tomatoes to big goofy-looking heirlooms, and offers American tomato growers a playbook to make tomatoes great again, so to speak.Read the rest over at MUNCHIES.