buckytom
Chef Extraordinaire
the gel stuff around the seeds doesn't have much flavour, imo.
when i first started making tomato sauce from my garden tomatoes, i heard about the removing the gel and seeds thing, so i did just that. out of curiosity i tasted some of the seeds and gel left on the cutting board and it only tasted like a kind of watery tomato. kind of like what you look to cook out of tomatoes to intensify the sauce.
so, if i'm using large tomatoes like big boys, beefsteaks, or any kind of "bragger" variety, i cut them in half sideways and scoop out the gel/seeds with a finger and a little pressure, but i don't get crazy about it.
another good reason for plum or roma tomatoes which have less goo and seeds, more flesh.
when i first started making tomato sauce from my garden tomatoes, i heard about the removing the gel and seeds thing, so i did just that. out of curiosity i tasted some of the seeds and gel left on the cutting board and it only tasted like a kind of watery tomato. kind of like what you look to cook out of tomatoes to intensify the sauce.
so, if i'm using large tomatoes like big boys, beefsteaks, or any kind of "bragger" variety, i cut them in half sideways and scoop out the gel/seeds with a finger and a little pressure, but i don't get crazy about it.
another good reason for plum or roma tomatoes which have less goo and seeds, more flesh.
