DO NOT BUY THEM, I instruct the Chef when I am no longer supplying Tomatoes from the Garden and Green House. Of course she takes no the slightest bit of notice, 'you need them for the colour' I am informed.
Well yes colour, they do have have colour. Recently I have been isolating Tomato in what ever manner presented at the table, placing a portion on the very tip of my tongue, closing my eyes and sucking ever so gently to see if I can detect any hint of flavour. There is none, not a trace. In a blindfold test I challenge anyone to tell the difference between a Tomato and a same size portion of cold clear gelatin which can be just the same consistency. There is not even a Tomato seed in the flesh to give you a clue. Breeders do seem to have got over the tough inedible skin problem, you can at least chew it now.
It is Xmas Eve they tell me so I have done it this year, ripe Tomatoes at Xmas.
These beauties will have flavour, lots of it, an occasional proper organic Tom is better to me than an endless supply of expensive chemical slush.
I try not to publish long posts so I will go into my growing method next time, no artificial heat, light or chemicals were used.
Joe Bangles posed a question too which jogged my memory so I will post about points raised by him also later.
The_Walrus
Pro 
Ah, you grow the round ones. I think you get even more flavour in those lumpy huge ones the Greeks use in Greek salad. I grew some in our greenhouse at our last house, from seeds kept from a salad, and they were super, though I think they would have been even better with ten times as much sun!