This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeLearn How to Seed Tomatoes for those times when tomatoes without seeds are just what the recipe ordered.

It’s a simple technique that can make slicing and dicing much easier while reducing the overall water content from tomatoes.  Meggan’s notes In culinary school, we learned all about tomatoes concasse which gives you a result similar to canned, diced tomatoes: tomatoes without skin or seeds.Here, we’re leaving the skin but removing the tomatoes (if you need to remove the skin too, see my tutorial on how to peel tomatoes).

Seeding a tomato might seem time-consuming, impractical, or even wasteful.But when a recipe tells you to seed, deseed, or core a tomato, it’s usually about the texture of the finished product.Tomato seeds are surrounded by a protective gel that adds a whole lot of moisture to what you’re making.

That extra liquid can make the recipe soggy or watered down.And no one wants wet bruschetta at their garden party.Not only that, but the seeds themselves can add an unwanted texture to an otherwise silky marinara sauce or puréed tomato soup.

Finally, tomato seeds can taste bitter, and there are some people who can’t eat them, for various health reasons.They have more vitamins and nutrients, though, so eat them if you can! Of course, you don’t always need to seed a tomato.But when you do, here’s how

Read More