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

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.

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

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.

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

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote on 15 Dec 2006 in rec.food.cooking

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

My neighbours wouldn't like me just growing tomatoes willy nilly on my
lawn. I have no interest in growing things and would even replace my lawn
with indoor outdoor carpet if it wouldn't cause me greif. My thumb is black
not green.

But to get clear tomato water ...pulp a tomato and let it sit in a coffrr
filter...collect what drips thru the paper...too much work as I see it.

So I use fresh crushed tomatoes when I can get a good price on good
tomatoes. If I freeze whole tomatoes I still have the skin and seeds to
worry about. So it's fresh crushed or canned tomatoes for me. The benifit
of canned is that you know what it'll taste like before you start...wIth
fresh crushed, no 2 tomatoes taste the same.

Mr Libido Incognito wrote:
> Omelet wrote on 15 Dec 2006 in rec.food.cooking
>
> > The seeds can be tossed outside where they can sprout in the spring. ;-)
> >
>
> My neighbours wouldn't like me just growing tomatoes willy nilly on my
> lawn.

They won't grow if you mow... probably not many will even germinate.

> The benifit of canned is that you know what it'll taste like before you start...wIth
> fresh crushed, no 2 tomatoes taste the same.

That makes no sense, no sense wyhatsoever. You telling us you use only
one tomato separately for each tiny batch of sauce... if you blend
many tomatoes together (in whatever you're cooking) how pray tell can
you know which tomato tastes different?!?!? Canned tomatoes are no
different, they're processed in huge batches so all the canned tomatoes
from one lot number will taste exactly alike. But a different lot
number will taste somewhat different, but from the same canner so
slight a difference that very few could tell anyway.... generally
commercially canned crushed/sauced tomatoes are a blend of different
tomatoes, that's what they do with the imperfects (which most are
btw).... the perfect tomatoes are those used for canned *whole*
tomatoes, that's why they cost a little more.

which kind of reasoning is this? Use plum tomatoes and there will be no
extra liquid (a.k.a. as paste tomatoes, Roma or San Marzano). Use salad
tomatoes for salads. There is a huge number of dishes where plum
tomatoes work much better than regular ones, including salsa,
bruschetta, and raw tomato sauce for pasta.

On Dec 15, 12:10 pm, "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

In article >,
Mr Libido Incognito > wrote:

> Omelet wrote on 15 Dec 2006 in rec.food.cooking
>
> > The seeds can be tossed outside where they can sprout in the spring. ;-)
> >
>
> My neighbours wouldn't like me just growing tomatoes willy nilly on my
> lawn. I have no interest in growing things and would even replace my lawn
> with indoor outdoor carpet if it wouldn't cause me greif. My thumb is black
> not green.
>
> But to get clear tomato water ...pulp a tomato and let it sit in a coffrr
> filter...collect what drips thru the paper...too much work as I see it.
>
> So I use fresh crushed tomatoes when I can get a good price on good
> tomatoes. If I freeze whole tomatoes I still have the skin and seeds to
> worry about. So it's fresh crushed or canned tomatoes for me. The benifit
> of canned is that you know what it'll taste like before you start...wIth
> fresh crushed, no 2 tomatoes taste the same.

I've finally discovered tomato paste........
and I can get salt free.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Mr Libido Incognito > wrote:
>
> > Omelet wrote on 15 Dec 2006 in rec.food.cooking
> >
> > > The seeds can be tossed outside where they can sprout in the spring. ;-)
> > >
> >
> > My neighbours wouldn't like me just growing tomatoes willy nilly on my
> > lawn. I have no interest in growing things and would even replace my lawn
> > with indoor outdoor carpet if it wouldn't cause me greif. My thumb is black
> > not green.
> >
> > But to get clear tomato water ...pulp a tomato and let it sit in a coffrr
> > filter...collect what drips thru the paper...too much work as I see it.
> >
> > So I use fresh crushed tomatoes when I can get a good price on good
> > tomatoes. If I freeze whole tomatoes I still have the skin and seeds to
> > worry about. So it's fresh crushed or canned tomatoes for me. The benifit
> > of canned is that you know what it'll taste like before you start...wIth
> > fresh crushed, no 2 tomatoes taste the same.
>
> I've finally discovered tomato paste........
> and I can get salt free.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

thanks for the third input chaps and ladys-Omellette I used to read
your posts on weight lifting hoovers- food and pumping ass are not
mutually exclusive