When I cut the tomato open, I noticed 2 lobes with a good amount of seed pulp inside. The flesh was a tiny bit grainy but tasty. I read it makes a great sauce but in our house we mostly eat our tomatoes fresh in salads or with mozzarella, basil and mezza rigatoni in a fresh and cold summer pasta. I also read this tomato has a smokey flavor but I did not pick up on it. I think for fresh eating, it hits the spot.