Argamemnon
Senior Cook
I hardly ever remove the seeds of tomatoes. I would only do it, if I were to stuff tomatoes or something like that. But other than that why would you remove the seeds?
Why seed tomatoes?
- Thread starter Argamemnon
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GB
Chief Eating Officer
It gets rid of a lot of excess liquid. Certain dishes do much better without the extra liquid.
Argamemnon
Senior Cook
You know, I already suspected that to be the case. I don't know why I asked anyway, lol.
Andy M.
Certified Pretend Chef
Not much taste to the seeds and the gel they hang out in.
The easiest way to get rid of the seeds is to cut the tomato in half along its equator and squeeze a half over the sink or a bowl while using a sharp downward motion (almost like you are throwing the tomato into the sink but don't let go).
The easiest way to get rid of the seeds is to cut the tomato in half along its equator and squeeze a half over the sink or a bowl while using a sharp downward motion (almost like you are throwing the tomato into the sink but don't let go).
Fearless Kitchen
Cook
Yeah, the liquid can be kind of tasteless, and sometimes the seeds get stuck in people's teeth.
padams2359
Senior Cook
I ordered some seedless tomato seeds from Burpee a few weeks ago. Planted them under grow lights, and they are doing fine. Will let everyone know how they turned out. Before anyone says anything, yes, they are seeds from seedless tomatoes. The picture shows the prettiest tomatoes, all meat and no seeds. I guess it is like seedless watermelons, they do have a few seeds.
jennyema
Chef Extraordinaire
The seeds can be annoying, plus some people (like my mom) claim that they upset their stomaches. Not sure if that is really so, though.
Argamemnon
Senior Cook
In braised/simmered dishes I can't see the seeds once the dish is cooked.
I've heard people say that the seeds can get bitter on cooking; I generally don't bother to remove them, especially for cooked dishes. If I'm serving them raw, as in a fresh salsa, I'll do what Andy M. says--the old throw it in the sink w/o letting go. It works well 
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,358
I have also heard they are more acidic than the rest of the tomato so in canning they are sometime removed. I don't however.
Most of the vitamin C in a tomato is in the jell that surrounds the seeds. So, for fiber, and vitamins, I leave them in. ~Bliss
Most of the vitamin C in a tomato is in the jell that surrounds the seeds. So, for fiber, and vitamins, I leave them in. ~Bliss
