Seeding a Tomato

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Tomatoes come in varying shapes, sizes and colors. Think about big beefsteak tomatoes compared to compact, oblong Romas or supersweet cherry tomatoes. Some tomatoes are sweet and others have higher acid content, but they’re all delicious.

Fortunately, they all also freeze easily, so now is the time to pull out your fresh frozen tomatoes and bring that taste of summer into wintertime dishes. A “meaty” tomato like Roma is a traditional choice for soups and sauces because seeds don’t take much room in their structure. The flesh will create natural thickness to recipes as they cook down. Other varieties of tomatoes have little firm flesh — a perfect choice for making tomato juice. Don’t be held back by convention, however. Try different tomato varieties in your recipes to decide for yourself — or mix several varieties in a single sauce or soup!

Learn how to seed a tomato — a particularly useful skill when using tomatoes in soups — in our latest video. For soups, you’ll need to seed tomatoes while they’re fresh so the flesh is still firm.

We’d love to hear from you! Email food@tnmagazine.org.

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About Author

Tammy Algood

Originally from Starkville, Miss., Tammy Algood is a viticulture and wholesale produce specialist for the Tennessee Department of Agriculture's Market Development Division. She has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. As the spokesperson for the statewide “Pick Tennessee Products” campaign, Tammy also develops recipes for their website at www.picktnproducts.org. Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

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