"have a though skin and texture to start for <handling and transportability>."
Absolutely, Luc. But that's a different issue from ripening. The fact is, if left on the vine to do so, supermarket tomatoes would have ripened. But they would still have thick, tough skins. And suffer from other problems---such as tasting like wet cardboard.
Tomatoes, like all produce destined for non-farm markets, are chosen for their ability to withstand the rigors of the food distribution system. If you start listing desired characteristics this would include resistence to diseases and pests; uniformity of size, shape, color; in some cases, uniformitry of ripening; durability to withstand truck, rail, and air transport; ability to keep in cold storage; plants that lend themselves to mechanical handling (i.e., sowing, chemical treatments, harvesting).
Nowhere in that list, however, does flavor appear. Flavor, in today's produce world, is not a selected-for criteria. So when any hybrid vegetable does have flavor it sneaks in on its own.
Now add to all that the fact that the produce is picked green, and held in cold storage, it's no wonder that it's all so tasteless and texturally bad.
In the markets they then undergo those constant showers as well. Which contributes to the produce not lasting once you get it home. On average, veggies treated that way last longer in the market (reduces waste from 8% to 3%, according to some studies), but turn bad in about half the time in the home fridge.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling