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!
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21 hours ago
1 comment:
we most certainly do not want squishy tomatoes;).
I like your idea; I use my fingers to push out the seeds and then give the tomato a big ole shake over the sink:).
LOVE the details!
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