Dear Barbara: I have some recipes that call for fresh tomatoes. It states they should be seeded. Why, and is it necessary? It’s usually when they are in salads and dishes that aren’t cooked. — Shirley from Sacramento
Dear Shirley: The main reason that recipes tend to have you seed the tomato is not really the seeds (unless you don’t like the way they look), as much as it is the juice around the seeds. If you are making a sauce, or cooked recipe, the extra bit of juice doesn’t matter, but if you are making a salad, the juice will tend to make your salad watery, soggy or perhaps discolored. The tomato also has a nicer “bite”, or texture, without the seeds. The quickest way to seed a tomato is to cut it in half horizontally, and use the greatest kitchen tool you have, your impeccably clean fingers.
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