Tomato Seeds

[Scurvey Dog]

this goes out to the more chefly inclined. my wife is an amature chef, she has a lot of talent with food but no formal training, so her technique is a little lacking in some of the more advanced areas.

a few days ago she made a killer tomato sauce from scratch. roasted tomatoes, all the best ingrediants, nothing from a can. when it was ready she threw it in the food processor to make it smooth. it tasted great but she wasnt happy with the tomato seeds in the sauce. so my question is

What is the best way to remove seeds from tomatos to use in a sauce like this, withough removing half the tomato itself?

[Erad]

slice the tomato in half and remove the seeds ^^ You could also try straining it .

[Smeg]

Slice in two and scrape with the back side of a knife. Or strain the finished sauce through a collander.

[Long Black Veil]

use common sense.

[Scurvey Dog]

thanks assholes.

common sense tells me plenty of ways i could do it. i was looking to see if there was some chef trick that isn't obvious. you know in culinary schools they teach a lot of methods. anyway FU guys. im done with the food forum.

[Long Black Veil]

lawl, emo.

I was just messin around!

[ferret]

thanks assholes.

common sense tells me plenty of ways i could do it. i was looking to see if there was some chef trick that isn't obvious. you know in culinary schools they teach a lot of methods. anyway FU guys. im done with the food forum.

Erad IS a chef... So this would indicate to me that his method is probably about as good as you'll get

[Smeg]

You got two valid answers ....wtf are you bitching about?

[Doc Wattson]

LEAVE BRITNEY ALONE!

-Gary-

[Long Black Veil]

DON'T TASE ME BRO!

[Erad]

seriously slice in half run finger through. Plum tomato's are best for that. Beef steak tomato's or any other the other round shape one's are a bitch to clean. Straining is another way to remove them but make sure it's a fine mesh/sieve.

[stormFury]

Cut it into quarters then cut the seedy edges off.

[Talon Karrde]

If you buy what we call "Cheesecloth" You can pass your sauce through that (after the puree) and squeeze out all the nice liquid. The cheese cloth is ultra fine and will catch all the particles.

You can also buy a fine sieve called a Chinois or China Cap. Those would work marvelously as well.

I suggested not de seeding them before cooking because you lose 60% of the tomato and all of the juice/water.