Do you have recipes that call for tomato, diced and seeded? The method I've always heard is to cut the tomato in half and squeeze out the seeds, but I feel like that compromises the integrity of the leftover flesh.
My solution? I cut the tomato in half crosswise and scoop out the seeds with a grapefruit spoon (a spoon with a serrated tip.) The flesh that is left is still firm and easy to dice. No more squishy tomatoes!
Potato Chip-Bisquick Oven “Fried” Drumsticks
2 weeks ago