I got a response from the Colorado State University extension. Here is his
answer:
"My best guess is that this is a non-infectious disorder called edema.
Tomato seedlings are usually grown in greenhouses where humidity is high. Soil moisture is kept high. As a result, plant
roots may take up more
water than is being transpired (released) into the humid atmosphere. So there is an accumulation of water in leaves’ intercellular spaces. Many leaf cells enlarge and block the openings (stomates) through which water vapor is normally transpired from the plant; thereby contributing to further water retention in the leaf. If this condition persists, the enlarged cells divide and develop elongate corky cells, accounting for the raised, crusty appearance.
On tomatoes, leaf undersides and veins are the most likely site of edema. Supposedly there are some tomato varieties “resistant” to edema, though I’ve never actually seen a list of those varieties.
In any case, I doubt this will be an ongoing problem for your tomatoes. You can always “pinch out” a few leaves that appear badly affected."