Removing seeds from tomatoes when making tomato sauce can help achieve a smoother texture and reduce any unwanted bitterness. There are several methods you can use to do this:
By Hand:
- Cut the tomatoes in half horizontally (across the middle, not from stem to bottom).
- Over a bowl or sink, gently squeeze each tomato half to release the seeds and excess juice. Use your fingers to scoop out any remaining seeds.
Using a Strainer or Sieve:
- Cut the tomatoes into chunks and place them in a strainer or sieve over a bowl.
- Press the tomato chunks with a spoon or your hands to separate the seeds and juice from the flesh. The seeds and juice will pass through the strainer, leaving the tomato flesh behind.
Blanching Method:
- Cut a small "X" on the bottom of each tomato.
- Bring a pot of water to a boil and prepare an ice water bath.
- Drop the tomatoes into the boiling water for about 30 seconds, then transfer them to the ice water bath immediately (this process is called blanching).
- Once the tomatoes are cool, the skin should be easy to peel off. Cut the tomatoes in half horizontally and gently squeeze out the seeds and excess juice.
Choose the method that suits you best based on the tools and time you have available. Removing the seeds can make your tomato sauce smoother and less watery, but some people prefer to leave the seeds in for added texture. It's entirely up to your personal preference and the final consistency you want to achieve in your sauce.