In article >,
Mr Libido Incognito > wrote:

> 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.

It can be frozen and added to soup stock.

The seeds can be tossed outside where they can sprout in the spring. ;-)
--
Peace, Om

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