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Old 03-24-2007, 10:47 PM   #1
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How to use tomatoes in salad?

I was wondering, what do people recommend in terms of seeds in tomatoes for salad? I find that if I leave the seeds in, the tomatoes leak into the salad bowl and create far too much liquid; I don't like it when I get to the bottom of the bowl and there is a lake of liquid. On the other hand, if I remove the seeds, it makes the tomato slices look disfigured.

How do people deal with tomatoes for salads? I'm talking about a vinaigrette here. Lettuce, hardboiled egg, tomato and avocado. What do people recommend? Should I quarter the tomatoes, or do a whole cut? Should I peel them and seed them, or is that only for stews and sauces, and not for salads?


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Old 03-24-2007, 10:50 PM   #2
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Have you considered using cherry tomatoes and leaving them whole?

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Old 03-24-2007, 11:07 PM   #3
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Use firm but ripe tomatoes cut into thickish wedges. As you will be using a vinaigrette, I am assuming it is added last minute and the tomatoes should not ' leak'. Actually, I love all the juices at the bottom of a salad bowl, mopped up with bread! I would never peel and seed toms for a salad, especially a tossed one.
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Old 03-25-2007, 03:14 AM   #4
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For salads, I generally either slice them or cut them in wedges and I, like you, don't particularly like the looks of the seeded ones. But I will do the deed if I am forced to make the salad in advance. Or, as GB said, use smaller tomatoes. Find the teeny guys hold up well even if halved. The Romas (we used to call them egg tomatoes. I guess the term Roma has more pizzazz) also seem to hold up better than the lovely, adorable, wonderful beefsteaks.

So I guess my guidelines (golly y'all make me think about what I do) is just use the darned things, seeds and all. but if you are going to make a salad afore, use the smaller varieties.

That sounds pretty good, I think, with a little more help from GB and the rest of you folks I may become a half decent short order cook.

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Tomatoes I think I can sorta handle, computtters are simply beyond my ken.


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Old 03-25-2007, 06:16 AM   #5
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DH likes it when I do this with them

Slice the tomatoes, as many as you want. Thinly slice some onions , red ones look nice and they are sweet too.

Mix some raspberry vinegar or wine vinegar with some sugar and hot water ( to melt the sugar) to the sharpness of your taste and pour over the tomatoes then chill for a while.
I usually make enough for a couple of days.
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Old 03-31-2007, 05:27 PM   #6
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I usually cut up and put them in a strainer with a little salt for about 15 minutes. A lot of the water drains out.
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Old 03-31-2007, 06:39 PM   #7
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Since you dont like the liquid from your tomatoes, I would suggest along the lines of what GB has mentioned using cherry tomatoes, or you can use grape tomatoes (smaller than a cherry tomatoe).
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Old 04-04-2007, 04:20 AM   #8
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I simply add the tomatoes just before serving the salad. I halve cherries and grapes because of the squirt factor (yes, I've bitten into one and squirted a guest). When it is late summer and the garden is going great guns, then thick slices of tomato, with just S&P, maybe a splash of vinegar, and nothing else. But when doing a simple tossed salad, just add the tomatoes last to avoid watery-ness.
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Old 04-04-2007, 12:12 PM   #9
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I agree with Claire. While I'll frequently fix the greens, herbs, & non-watery veggies for the salad ahead of time & chill them, I always add the dressing & the tomatoes, cucumbers, etc., right before serving.
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Old 04-04-2007, 02:07 PM   #10
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I like to use cherry/grape tomatoes in salads. I too cut them in half to avoid the squirt factor. I sometimes use roma in salads as they have more meat and less juice. I save the large tomatoes for slicing and eating as is with maybe some salt and to use in sandwiches.

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