Whether you should remove tomato seeds depends on what you're making.
General Rule: The decision to remove tomato seeds hinges on the final dish's texture and appearance.
When to Keep Tomato Seeds:
- Soups and Sauces: You typically don't need to remove tomato seeds. Blending will break them down, and they contribute to the overall flavor and body of the sauce. They are high in glutamates, which increase the umami (savory) flavor.
- For Added Nutrients: The jelly-like substance around tomato seeds contains nutrients and flavor. Keeping the seeds retains these benefits.
When to Remove Tomato Seeds:
- Salads, Salsa, Omelets, or Casseroles: Removing seeds is preferable to avoid excess moisture and a potentially bitter taste. Seeds can make these dishes watery.
- Aesthetics: For a cleaner, more refined appearance, especially in dishes where presentation is key.
- Texture: If you prefer a smoother texture, removing seeds is recommended. Seeds can be noticeable and some people find their texture unpleasant.
How to Remove Tomato Seeds (if needed):
- Cut Tomatoes: Slice the tomato in half or quarters.
- Remove Seeds: Gently scoop out the seeds with your finger or a small spoon. You can also gently squeeze the tomato halves to dislodge the seeds.
In short, consider the texture and appearance of your final dish when deciding whether or not to remove tomato seeds. If you are blending or cooking down the tomatoes, you typically don't need to. If you are using the tomatoes raw or want a smoother texture, removing the seeds is generally a good idea.
