It's mostly seeds with liquid and a tiny percent of the skin which was not ground into the juice. Years ago I used a Foley Food mill. A sort of pan with a screened bottom and a paddle you crank by hand. Frequently the skins would jam the screen and I'd have to stop and remove them. Occasionally smaller seeds went through into the juice. It really helped to preheat cut up tomatoes as hot as you could work with. Later I had both the Squeezo and Victorio hand cranked juicers. Those could really squirt long distances at times. As long as I can get electricity I will happily use the Champion which is far faster and less work. It still has parts to be cleaned, and you will need plenty of hot water for cleaning up.