11 ProPoints per serving, serves 4. Ingredients; 8 x 66g (2¼ oz) small skinless boneless chicken thighs 1 red onion, sliced thickly 400g can chopped tomatoes…
Question by Amy: Why remove tomato seeds when making homemade tomato pasta sauce?
I want to use my Roma tomatoes for my first ever homemade pasta sauce. Every recipe instructs that I must remove seeds. Whatever for? What will happen to my sauce if I, you know… just leave them in like I want to?
Best answer:
Answer by Azursan
It’s mostly just for looks. You can skip that step if you really want too.
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made it. spouse said it smelled like sweaty feet. i liked how it smelled while it baked.
what are pro points? is that the same as points plus?
thank u sooo much
marinnbenn.blogspot.com
Ooh, yummy! So glad you decided to make it. Think I’ll do it with chicken breast next time. Sounds like you’re having a delicious dinner! x
Yeay, I’m so glad you all enjoyed it! It’s a really nice family meal. Sounds like you had fun adding extras to it. x
I am making this as i type. so so easy. i used diced chicken breast and am going to server with some zero point vegies .
I made this for dinner tonight is was delish!!! I did add some garlic, orange peppers and cayenne, my whole family loved it. Im definately making this again!
Cool, it made a nice filling evening meal. x
Im definately going try this!!!!
I’m pretty sure it is because some people have trouble digesting the seeds. I could be wrong though :c
I never do – I think they add to the ‘rusticness’, don’t detract from flavor and are fine to leave in. Old school recipes that call for tomatoes will often say to remove the seeds, but in reality, you are also removing a lot of pulp and, frankly, what makes a tomato a tomato.
Romas are the best if you can’t get home grown.
1)The seeds can get a bitter taste when cooked which leaches into your (otherwise) delicious sauce.
2) The slimy gel that surrounds the seeds will alter the texture/consistency of the sauce and it will not adhere to the pasta as well.
3)Their appearance is un-appealing.
It’s just so that the sauce or tomatoes will stay “meatier,” and also dilute it less.
Roma tomatoes already have less gel/seeds than regular tomatoes which is one reason they’re used for things like that.
In a pasta sauce I always leave it in though since you never know which phytonutrients, etc, are in “other” parts of a plant, and the sauce will be soupy anyway (which can be controlled in other ways).
If you were going to roast the tomatoes or cook them on top of pizza or bruschetta/etc though, you might then want to remove that wet part (especially from larger tomatoes) since it will cause the tomatoes to steam more than roast.
i never have. i am cooking it. i am eating it. i will do it my way.
Romas are almost seedless and dry inside. You can safely leave the seeds in. They won’t dilute the taste any. Certainly when making a fresh sauce with fresh tomatoes, I leave everything in.
You’re lucky you’ve not found recipes that also demand you peel them first. 😉
I think it’s more of an appearance thing, and for having it all the same consistency so it cooks the same. They also advise removing the seeds of cucumbers before cooking them, and salting and de-seeding eggplants.
I’ve never done this with eggplant, and they always come out delicious. Only very old over-size ones might have a touch of bitterness that salting helps with. For cucumbers I’ll take out the seeds if they’re the very seedy kind and I’m wedging them for a salad. For slices I leave them in. Ditto for tomatoes in a salad, if they’re very wet, the seeds/gell will fall out and be messy in a salad, so I’ll take that off after wedging them.
But this doesn’t go to waste – the scooped seeds/gel from tomatoes and cucumbers makes a lovely salad-soup. Just add a few drops of salad dressing and eat with a spoon. Or put them into an actual real vegetable soup.
For your sauce, are you making a big quantity to put away? if you want to add garlic, don’t chop it up. Just lightly crush a few cloves and put them in whole, so you can fish them out later and nobody ends up with a mouthful of it. With or without garlic, put some fresh basil leaves in the bottles when you bottle the sauce. Some people I know use beer bottles for the bottling, as it is easy and cheap to get bottle tops and a manual capper tool. Otherwise you can use wine bottles, but put a big square of plastic wrap on top and push it in with the cork (as corks by themselves are not totally air -tight). Jam jars of course work as well, once again with cling wrap under the lid. So does freezing.