Tuesday’s Cooking Tip – Seeding a Tomato – this is a really useful step when working with tomatoes. I have to admit that earlier in my cooking journey, I would cut corners because I did not appreciate how the little steps mattered. I would watch the cooking shows and see little things that I did not think would make a difference. As I have become more knowledgeable with cooking and recipes, I have begun to appreciate and understand the nuances of these steps.
In this post, seeding a tomato is frequently executed to take a little bit of the gunk and the bitterness out of the tomato. Now, I researched this concept some and there are arguments on both sides of this issue on whether it makes a difference. I would suggest that it does not matter when making sauces. But when serving in a salad, or in this case, making a bruschetta, it is imperative. It is important for both the look and the consistency of the dish. In both a salad and a bruschetta, you do not want to have a sauce. You just want to enjoy the meat of the tomato.
This also got me to look up is a tomato a fruit or a vegetable because I have heard both. The answer is that scientifically it is a fruit but in cooking it is thought of as a vegetable.
- 1/4 of a Yellow Tomato
- 2 plum tomatoes
- 1 – 2 tsp oregano
- 3 tbsp olive oil
- salt & pepper to taste
To seed tomatoes, first cut the plum tomatoes in half, and then, cut the halves in half so the tomato is quartered.
Next, take a spoon and scoop the soft fleshy part of the tomato.
Some people scoop out everything but the outside. That’s it. To make the bruschetta, take the seeded tomatoes and turn them skin side down. Make long slices and then cut crosswise to make the dice. Put the diced tomatoes in a bowl and season with the olive oil and spices. Stir and serve. Enjoy!