ralphu chowdry wrote:
> 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

I just use it all in the sauce; however, if you want to remove the
seeds but don't want other parts to go to waste, put it all in a ricer
or a chinois, and save what is sieved. It's not rocket science. I
wouldn't put in salt, though, until I used it.

N.