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What to do with leftover seeds (from de-seeding tomatoes)?

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Is there anything that one can do, or use, the leftover seeds and pulp from de-seeding tomatoes (or even cucumbers for that matter)?

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  1. Not sure why anyone would bother using the seeded pulpy mass that, because of its being somewhat undesirable, so many recipes recommend removing and discarding. But, if you must, you could toss them into a vegetable stock mix. I suppose, if you had enough of them to justify bothering with, you could run them through a food mill for whatever pulp there might be, but I'm not sure I'd want to invest the necessary time to obtain the meager potential results.
    If you have enough of them you might also include them in a "veggie shake" (think Jamba Juice) and strain it.

    1. the seeds are lovely. people are using them now, if kept intact w/ the gloopy pulp, in appetizers, like vegetable caviar...

      that said - i pretty much never de-seed them anyway

      1. To thew's point, I've had them served as tomato caviar 'floating' in sauce. Since I grow tomatoes and make sauce or freeze them whole (seeded and peeled), I usually have tons of seeds and pulp. A few years ago, I tried making a sauce of it but it was bitter and all my 'correcting' and reducing led to an obscene mess. I guess I'll try it again this year but will see if seeding will make a difference.

        For now they and cucumber seeds will end up in the compost pile.

        1. Cucumber seeds are bitter, and tomato seeds moreso. While I respect the OP's intention not to waste 1/3 to 1/2 of the vegetables' weight, I think it best to just close eyes, take a deep breath and throw the seeds away. This assumes that one doesn't garden...

          1 Reply
          1. re: shaogo

            shaogo is correct, the seeds are often bitter when cooked, particularly at higher temperatures or for longer amounts of time, that's why many recipes call for them to be removed.

            You could always compost them, if you have a garden. Or if you know anyone who has chickens, they'd probably love to eat them. My sister feeds her chickens watermelon rinds, bug infested vegetables from her garden, kitchen scraps, etc. (in addition to their regular balanced chicken feed) and they love 'em, slurp 'em all up.

          2. Thanks. I'm glomming on to your post. I've always wondered if there was anything to do with pepper seeds besides plant them.

            5 Replies
            1. re: rworange

              rworange,

              I've actually used pepper seeds when I make hummus. Not sure it adds anything of particular note, but I've thrown it in there just because I didn't want to waste it.

              1. re: ipsedixit

                Bell pepper seeds or chile pepper seeds? Chile seeds would definitely add heat to your hummus, that's where most of the capsaicin is, in the ribs and seeds....

              2. re: rworange

                Many cooks, including this one, squeeze out the seeds and gel (the slimy stuff surrounding the seeds, which I think is what the OP meant by "pulp") from tomatoes because they are just plain bitter. You can call it tomato caviar, but that don't make it taste any better.

                1. re: Zeldog

                  scoff it you like, but -

                  here is what jose andres (no slouch in the kitchen) does with them:

                  http://www.yi-ren.net/pics/2008/08111...

                  1. re: thew

                    I usually toss them but after watching him harvest them I have done this a few times. If done correctly where the seeds stay in their pod they can be made to taste very interesting. I've done them with lemon basil and very good olive oil and salt.

                     
              3. When I've had both cucumber and tomato seeds and pulp, I have put them in a strainer over a bowl and salted. There is a fair amount of yummy juice for bloody mary or some such thing.

                1. If, by chance, they're heirloom tomatoes, you could dry the seeds and then plant them.

                  2 Replies
                  1. re: rainey

                    I am growing some Brandywines right now, far away from their usual clime (Mazatlan, Mexico) and if they actually survive and mature, I hope to save and dry the seeds. I have little green tomates right now, and am so excited! We will see.

                    1. re: MazDee

                      Good for you and good luck with it!

                  2. When I oven roast tomatoes (which I'm doing at this very moment!), I remove the pulp first, which gives me a LOT of pulp, because I usually roast 3 cases of tomatoes at one time. So as to not waste those goodies, I throw them in a saucepan with some spices and seasonings and simmer it until it reduces to a nice jammy consistency. It isn't bitter at all. In fact, it's some of the most requested condiment by my friends when I have them over for cocktails! Good luck on finding a use that suits your tastes!

                    1. No one said make pan con tomate???
                      The inside tomato "guts" are what gets smeared onto the garlicy toast. Drizzle with good olive oil, pinch of sea salt and deliciousness!