Rampant tomato

About 5 days ago, Mr D cut into this tomato and found that it had got a bit ahead of its self.
I've been keeping it on hand in case I was short of a blip, but the time has come - it's now or never, because by tomorrow I think it will have started to become seriously disgusting. It's bursting its banks already, as you can see, so it's time to put it in the garden and see what happens.
Those little sprouts have grown a lot in five days!

Edit: Okay, I've looked a few things up and working out exactly what's going on here is looking a bit like a PhD project. However...

1. It seems that some strains of 'commercial' tomatoes have a much lower amount of abscisic acid (which inhibits germination) than the 'wild' type. ('Wild' doesn't mean home-grown or 'organic' - it means the genotype(s) from which the tomatoes we buy and plant were originally developed.)
2. Ethylene is produced by the fruit on maturity and promotes ripening. It also enables breakdown of the seed endosperm, which is the first step in germination. This seed-coat breakdown is normally delayed by the presence of abscisic acid, in the form of a 'germination-inhibiting gel' surrounding the seeds, until the seeds have had the gel removed (by passing through the gut of a bird or animal or by the disintegration of the fruit on the ground, exposing the seed to dessication when exposed to the air). At this point, gibberellic acid kicks in and gets going with the germination process.
3. In the absence of sufficient abscisic acid to inhibit the action of ethylene, 'precocious' germination can result, which is what we see here.

I could of course be totally wrong about this abscisic acid theory, but maybe I'm not...
SO (if I'm not wrong) - it's not to do with cold storage, or whether ripening is induced in storage, 'on the vine' or on the window-sill, it's to do with the expression of genes. The breeding of tomatoes by hybridization and by selecting for desirable qualities such as size, shape, appearance, shelf-life and so on, has resulted in other qualities being inadvertently selected also (in this case, inherently low levels of abscisic acid). Since a given gene codes for more than one attribute and attributes are dependent on more than one gene, this is inevitable and is how evolution works!