I read your post (lindainthekitchen) for making sauce out of tomatoes. I never could figure out why everyone removes the juicy part inside and the seeds.
The seeds I can understand because they can be a little bitter when eaten, but scraping out all of the slurpy, delicious goodness doesn't make sense to me. Why not just scrape it all out and strain the seeds out with a strainer and include the juicy part?
They even do this in cooking shows and it drives me nuts. Can you help me to understand this? When you go to the garden and eat a ripe tomato, you eat it, seeds and all.
By Cecile Marie from Oroville, CA
I have always used the entire tomato when canning sauce, the other way is too time consuming. However, we have always wanted the tomatoes as whole as possible when the process is completed.
When I use fresh tomatoes for my sauce, I put them in the food processor and puree them. The seeds and skins end up getting ground up into the sauce. It comes out great.
I agree, it doesn't make sense! I use the entire tomato too. I saw a tv show a few months back. Can't remember the show,but it was on PBS on a weekend morning.Can't remember the name of the cook, but he is an Asian man with his own show on Asian food & he had a guest who is a famous Spanish cook/chef who went on & on about American's silly habit of removing the best part of the tomato-I'll have to see if I can find out what show it was cause I forgot I wanted the recipes he used!
People take out the pulp from tomatoes when they are canning spaghetti sauces and such because they are trying to cook the sauces down to more of a concentrate for canning. For example, I make quart jars of concentrated spaghetti sauce and add 2 cups of water to it when I prepare it for dinner. It saves valuable storage space when you can use 2/3 the amount you would normally need. If you are making a fresh sauce then I would strain it just like you suggest. :)
I do as Pcheflm does and puree the tomatoes in the processor then simmer the sauce down. I do remove the skin from the cultivars with thicker skin. The only time I remove the seeds is when I am saving the seeds to plant the following year. I am a rabid gardener and use primarily non-hybrid, Heirloom, open pollinated seeds. My goal is to have seeds from every Heirloom tomato in existance!
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What to do with all those garden tomatoes? I washed a big bowl of them, sliced them open, took out the seeds and pulp, cut them into any old size (about eight pieces per tomato) and put them in the slow cooker (on low) before I went to bed. I stirred them in the morning and around noon. By dinner time they were thick and sweet. I used them in a homemade spaghetti sauce for dinner and my children actually said they liked it better than the store bought sauce.
I learned to cut and clean the tomatoes this way for oven-drying, but this is much easier. I'm guessing that the skins are good roughage, and you really don't notice them in the sauce.
By Lindainthekitchen from Weirton, WV
This year I wrapped my green tomatoes in newspaper as I have done before with good results. I put them in a clean pail in a cool dark place to ripen. When I need a fresh tomato I check for ripe ones. This is the first year I have wrapped grape tomatoes. I'm hoping for ripe tomatoes through December. I also like green tomato mincemeat. (10/23/2008)