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The seeds in tomatoes

post #1 of 10
Thread Starter 
are the seeds of tomatoes ever left in the tomatoes, eg for a salad or to make a sauce for pasta or are the seeds always dicarded??

ty
post #2 of 10
If you don't like to waste food then practically anything can be used in a recipe. I assume when you say seeds you include the juicy pulpy stuff around the seeds, which is great for use in tomato "consomme" and to bulk up the flavour of sauces, soups, and other things (even tomato sauce).
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #3 of 10
I generally leave them in, and no one seems to mind.
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #4 of 10

Seeds in Tomatoes

I like to remove the tomato seeds. More times than not they can impart a bitter or off flavor. Besides, they get stuck in the teeth!
post #5 of 10
I always leave them in also
post #6 of 10
I remove them when making sauce, because they can impart a bitter flavor. Other than that I leave them in.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 10
Depends. I'll remove them sometimes and leave them in other times.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 10
My aunt removes them and I leave them in. We were preparing for a party once and had a bunch of tomato insides in a bowl. I ate them just as they were with a spoon. They were yummy. I think it's a matter of to each his own. I've never been bothered either way.
post #9 of 10
I see no reason why you can't leave them in for salads or a pizza topping, ect. For a sauce I'd take them out though, both for looks and texture.
post #10 of 10
It depends on what you are making.

I generally leave the seeds in, but if you are looking for something more refined, without the bitter taste the seeds can give (add pinch of sugar if you want to leave seeds in), seed the tomatoes but save the seeds and juice/pulp and sieve them, then add the juice back into the dish. It adds a lot of the umami flavour which matches very well with red meat.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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