Farmers in Holland have grown tomatoes that keep their shape and juice in tacked after being sliced.

Tests also showed that when making a sandwich from a standard tomato eight per cent of its weight is lost after slicing it and a further 12 per cent of the moisture seeps into the bread only an hour later.

The performance of the non-leaking variety is significantly better – less than one per cent moisture is lost when the tomato is sliced and only three per cent seeps into the bread 12 hours after the sandwich is made. (full story on news.com.au)

Oh – and the cool thing is that you don’t have to worry about genetic manipulation – these tomatoes where developed the old fashion way: selected breeding.