Hello all,compliments of the season to everyone.

I like to use fresh tomatoes when making pasta sauces ,etc and in the
recipe it always says to dessed/degorge tomatoes because of the water
in them.
I just wondered is there any use for these seeds and pulp afterwards? I
was watching Heston Blumenthal on tv the other day and he put this
mixture in a sieve with some salt and then collected the liquid for use
in his cooking?

Many thanks-it just seems a waste otherwise