How do i get the tomato seeds out?!
Thanks
Answers: I got lots of tomatoes (25) medium & small, want to make a tomatoe sauce on the stove all day- how do I remove the seeds and do i just crush & cook them from raw all day on low heat, should I add anything else while cooking them?
Thanks
If you are making sauce, you want to remove the skins first. You have good answers here on how to do that.
Then, pour a couple of tablespoons of good quality olive oil in a pan. Throw in 2 cloves chopped garlic. Then some chopped onion and green pepper. Mushrooms if you like. Add your quartered tomatoes. And simmer for three hours. You might want to add some chicken broth to get the consistency you want.
If you have too much, this freezes well.
First score the tomatoes on the bottom with a small X, then throw them in some boiling water for one or two minutes then immediately place them in cold water, this will make it easy to remove the tomato skin and you can then quarter them and scoop out the seeds placing the meat of the fruit in a separate bowl, whizz the meat up in a food processor and simmer with a couple of table spoons of tomato paste and fresh herbs if you like, remember that you need a fairly good amount of salt to bring out the flavour of the tomatoes, GOOD LUCK!
Cut into 4 wedges and then use your finger to plop out the membrane with the seeds.
Can I suggest cut open he tomatoes scoop out the seeds into a fine sieve and gently move the seeds about this way you can save all the juice. Waste not, want not, I say.
First skin them buy cutting out the stem and dropping them in boiling water for a minute or two. Put them directly into ice water you'll see the skin seperate and just peel of the rest. To seed cut them in half and squeeze out the seeds.
I use a spoon, Then go to allrecipe.com you can't go wrong there
Dude, slice your tomatoes in half. Place them on a sheet pan, cut side up. Season each individual tomatoe with whatever you would put in your sauce recipe. Bake at 375 for 60-90 minutes. You're looking for nice carmelized tomatoes. Let them cool for 15 then run them through a food mill. All the seeds and skins will go out one side, your nearly finished sauce the other. Put the sauce in a pot add a cup of good white wine (Pinot Gregio) bring to a boil, then simmer and stir 15 minutes. You don't need all day and I promise this will knock your socks off.