ralphu chowdry wrote on 15 Dec 2006 in rec.food.cooking

> 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 run halved tomatoes thru a food mill...this gets me a crushed fresh
tomatoes without the skin or seeds. That tomato pulp is very good for
sauces and stews. As for the seeds and skin I dispose of them as I have no
use for them. The clear 'tomato water' has uses but it's too finicky to
bother with it. AFAIC.