See the tomato on the right? That's a regular tomato.
The one on the left is...different, as you can see when you slice it open:
Mmmmm? Not so gooey?
The special tomato is an Intense Tomato - marketed as the world's first non-leaking tomato (and apparently, these were bred naturally from a wild variety of tomato, not genetically engineered). They have more meat and less gel, so when you slice them you don't get that splat of liquid on your cutting block - and aside from a somewhat less damp texture, they look, feel and taste the same as a regular tomato. Pity that they cost more.
I know this might be old news to someone in Europe since Intense Tomatoes were introduced there a couple years ago (and I think they may have been sold in the States since last year?), but they've only recently become available in Australia. I can't think of a better market for it than Oz, since Aussies have made the humble ham, tomato and cheese sandwich into an art form...and now it's an art form that no longer has to be soggy.
What do you think? Would you try them, or have you already? Or would you rather stick with the regular tomatoes?