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Question by Jenna B: Is CORING a tomato the same as removing the seeds?
I’m looking for a good tomato soup recipe. I know that leaving the seeds in some tomato-based recipes makes them bitter. I recently watched Tyler Florence make tomato soup, and he didn’t remove the seeds. So many recipes I have read call for “coring” the tomato, but is that the same as removing all the seeds? Thanks
oh, PS, if you have a favorite tomato soup recipe (preferably vegetarian), feel free to add it on 
I really do not want the seeds to affect the texture or taste of my soup, but if SOME recipe/method works, I’m all ears
Best answer:
Answer by Betty
No. Coring means taking out the little green part where the stem was. The best tool for this is called a “tomato shark”. Any kitchen store will sell these, usually for under a buck.
They term for removing tomato seeds is called “tomato concasse”. It also involves removing the skin. I use tomato concasse when I make marinara sauce. Here is how you do it:
Bring a pot of water to a boil. Core the tomatoes and cut an “X” into the bottom of the tomato. Drop the tomatoes into the boiling water for about 20 seconds. Pull them out with a slotted spoon and drop them into an ice bath. The skin will come right off. Cut them in half. Working over a strainer placed over a bowl, squeeze out the seeds into the strainer. You can now dice the peeled, seedless tomatoes. I use the reserved tomato juice left over in the bowl for whatever soup or sauce I am making.
Here is my marinara sauce recipe. I have made this stuff in many restaurants where I have worked. I also use this sauce to make tomato bisque:
In a big pot (that has a lid), saute some diced onions and minced garlic in olive oil. When the onions are translucent, add the diced tomato concasse (use very ripe tomatoes), the juice from the bowl, and a little water. Place the lid on the pot and put the pot into an oven set on 290 – 300 F. Leave it in the oven for about 3 hours. Stir occasionally. I use a slurry made out of potato starch to thicken the sauce. Just mix a little potato starch into some cold water and add that to the simmering sauce and stir until it thickens. Simmer about 3 min. to eliminate any starch flavor. Season to taste with salt, pepper, fresh chopped basil, more sauted minced garlic (if needed) and sugar (if the sauce is acidic).
Tomato bisque can be made just by adding cream or milk to the sauce and adjusting the seasoning.
(Sorry, I never follow recipes, so I don’t have exact amounts).
Give your answer to this question below!
no that’s not the same
Coring the tomato is not the same as removing the seeds. In coring the tomato, you’re removing the internal portion of the stem. Basically to core a tomato, you just take a small knife and insert it into the top of the tomato around the stem and follow around that stem end with the blade until you have this neat little cone type piece which should pop out pretty easy.
You certainly could remove the seeds even if a recipe didn’t call for it. If this is the recipe that I think Tyler was using (I came in on the tail end of it), didn’t he roast the tomatoes in the oven before making his soup? When you would cut the tomatoes in half before placing on the baking sheet to roast, you certainly could take a teaspoon and scoop out the seeds.
And if the skins bother you, wait until after they are roasted and cooled a bit to just pull them off the tomatoes. No sense adding another step; just remove from the oven, let cook until you can handle them and the skins will slip right off.