When do you seed/core tomatoes? When do you not?
I've rarely used tomatoes in cooking--just for salads so I'm confused about when (and why) to seed/core them. For example, when making salsa, my husband says one has to do this. Also, it seems, when making pasta with fresh tomato sauce. But the recipes usually only say "chopped tomatoes", not "chopped, seeded tomatoes", or is that always implied?
Is it just cosmetic to not want the seeds? Somehow it seems to me there's a lot of good flavor in all that goop inside the tomato and hate to lose it. (Also it's a lot of extra work.) So in what dishes is it generally ok to leave it in?
the seeds are bitter - it's not hard to remove them and the jelly along side is mostly water and u lose nothing by wasting it. first cut the top off the tomato - to get the blossom off - then cut a thin slice off the bottom (if it needs it) - then slice the tomato in 1/2 around its middle(between the top and bottom). Now , uve opened it up so all u have to do is reach in with ur finger and scoop it all out - or u can just squeeze it over the sink - and 90% of the seeds will squish out. U need the seeds for nothing i know of.
Seriously, if you like the taste of it, leave it in. I always do. I agree that it's a pity to waste all that tasty, flavorful goop. And the seeds don't taste bitter to me.
Two conceivable instances when one might take it out: if the dish would be too moist with the extra juice or, as you said, for cosmetic reasons (tomato sorbet).
I take them out for anything where I'm eating the tomato raw, especially salads. The only reason why, is because the texture of that goop freaks me out.
You lump together seeding with coring. I use tomatoes a lot and I rarely seed them -- mostly only for looks. I do, however, almost always remove a substantial portion of the core & stem end. Even on the tomatoes grown at home in the best of conditions the core and stem end rarely are tasty, though I suspect they do cook down to add some thickening power. I often use good quality canned tomatoes and I'll usually check them for larger bits of core too.
I have not found that tomato seeds are particularly bitter, though they can visually detract from some dishes and when there a lot present they can effect the texture/smoothness of the dish.
In most varieties of home grown tomatoes the watery bits carry a substantial amount of flavor -- several chefs actually prefer the subtle flavor of "tomato water" to any juice or sauce.
I have found that tomatoes have a natural trilateral symetry -- if you cut them along the natural separations they basically fall apart. A quick flick then send all the insides into a strainer or colander with only a bit of effort