For anyone who’s ever eaten one, this is very good news indeed. The tasteless, mushy things that pass for tomatoes now are a very pale imitation:

The Jersey tomato, red, ripe and juicy, was once revered as the best to be had, with a tangy, sweet-tart flavor that was the very taste of summer.

If that kind of tomato perfection has faded to a dim memory in recent decades, blame mechanized harvesting and long-distance shipping, which prize durability over flavor. Pulpy, thick-skinned, flat-tasting tomatoes became the unsatisfying norm.

“The old, soft tomatoes split too easily, so you couldn’t ship them,” John Hauser, a farmer in East Brunswick, N.J., said. “But newer tomatoes, while they look good and hold up well, made people start to understand that beauty is only skin-deep. A lot of flavor was lost.”

This season, Rutgers University introduced a reinvented version of a tomato variety from 1934 that reigned unchallenged for decades. After years of work by Rutgers plant specialists, this old-fashioned tomato with old-fashioned taste has returned as the Rutgers 250, named in honor of the university’s 250th anniversary.

“This was the tomato that made the Jersey tomato reputation,” Thomas J. Orton, a professor in the department of plant biology and pathology, said of the 1934 variety. “It was a groundbreaking tomato that redefined what a tomato should be and was the most popular variety in the world. At one point, it represented in excess of 60 percent of all tomatoes grown commercially.”