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?
>

You just answered your own question.

Sometimes I reduce it, sometimes I just add it straight
into stews, sauces, dressings, etc without reducing.

--
Reg