Deciding whether to deseed tomatoes can depend heavily on the tomato variety and the dish being prepared. Certain tomatoes, like Sicilian varieties, are known for having numerous small, bitter seeds, which may require removal. Conversely, meaty types such as vesuvio tomatoes used for salads can often be left with their seeds intact, according to Jay Patel from Legare, an Italian restaurant in London. Similarly, seeds can add a desirable acidity and texture to dishes using watery winter tomatoes.
When to Keep or Remove Seeds
For those crafting pasta sauces, the decision to deseed may vary. Patel suggests that while slow-cooked sauces can make use of tinned tomatoes with seeds, a fresher sauce might benefit from peeling and deseeding fresh tomatoes. Nick Molyviatis of Zylia opts sometimes to scoop out seeds or to grate them, allowing the skin to act as a safeguard while preserving flavour.
Rachel Roddy points out that though seeds don’t hold much flavour independently, the gel surrounding them does, making tools like a food mill particularly effective. The mill not only extracts the flavour from the gel and skin but also separates them from the sauce.
Handling Tomatos for Baked Goods
For baked goods such as tomato tarts, where excess water can ruin the pastry, Patel underscores the importance of removing the watery seeds to achieve semi-dried tomatoes once baked.
Considerations with Tomato Skins
Tomato skins can also affect the texture and aesthetics of a dish. According to Molyviatis, thicker tomato skins can become bothersome during cooking. Roddy echoes this, noting that if not carefully handled, they may twist and disrupt the sauce’s consistency. Depending on the dish and the tomato’s skin thickness, she might use boiling water and cold water to peel them or a food mill as an alternative. Patel, when working with bull’s heart tomatoes, prefers a serrated knife for ease of peeling.
In conclusion, investing the time and care to handle tomatoes appropriately can enhance the overall culinary experience, making it well worth it when using premium ingredients.
Reporting based on coverage first published by theguardian.com.