Tomatoes are as basic as you get. Cut them up, throw them in a recipe...how hard can it be? But it turns out we’ve been missing one small but important detail: the seeds. Here’s how to deal with them.
If you’re blending your tomatoes in a soup or sauce: Go ahead and keep the seeds. They add dimension to the dish, giving your meal a richer, umami flavor. And when they’re all blended up, you won’t have to worry about getting them stuck in your teeth. But…
If you’re adding tomatoes to a salad, salsa, omelet or casserole: You actually want to scoop out the seeds with a spoon and toss 'em. They’re the culprits that make your dish extra gooey and watery, which can ruin the consistency of the recipe. In a salad, the extra moisture will make the lettuce wilt.
We know…this changes everything. But now you know.
