Is it a crime to not use the tomato seeds in your homemade tomato sauce and can you use the skin and pulp also?

Question

I read there is a tremendous flavor in the jelly-like pulp that surrounds tomato seeds.
Plus there is no need to extract anything from a tomato when creating a homemade sauce.

Have you tried this method of leaving the tomato intact?
I am preparing to make tomato sauce for the first time and ease of creation would truly inspire me especially if I don't have to play games with a tomato removing seeds and pulp or whatever, just cook the dang thing.

Answer 1

Olive oil in a pan. Heat. Add raw smashed garlic - tons. Let is cook very slowly over very low heat. It will get somewhat transparent or lighten in opacity. - Don't let it get golden colored, this will taste bitter. Add raw tomatoes. Let all simmer slowly. As tomatoes get soft, gently crush them with a flat bottomed glass. Let all simmer slowly for 10 minutes or so. Add more olive oil. Stir in. Add some fresh basil if you want. Simmer 1 - 2 more minutes. Serve immediately over hot spaghetti. (Can toss sauce and pasta together in pot before serving) YUM. Grind sea salt on it before eating. Also some enjoy with fresh Parmesan cheese grated or shaved on top.

Answer 2

LMAO. I have to admit this is the best question with "don't wanna mess around" attitude I have read.



I'm not an expert or Italian. I do remove skin. (Sometimes it's ok to use canned whole tom) Boil a pot of water, add "in tact" maters, and let 'em roll around for about 3-5 min and remove from the water. The skin kinda rubs off.

If u get good quality maters and have a

quality recipe... No worries for your "get it over with" thing.



I let my sauce simmer for hours after the "hard work".

Answer 3

I always make my own tomato sauce, and I never remove seeds, nor do I blanch and remove skin.



I roast the tomatoes until the skin of it starts to shrivel up, and when they have just burst they're done.

I roughly chop them up. Usually in a big mixing bowl so I don't lose the juice from them.

Or, I just put them in my pot, and mash them up, usually with a potato masher, lol.



I add whatever I am adding to it, spices, herbs and veggie wise, then I let it simmer. Sometimes I add a big of liquid to it, such as chicken stock, or sometimes I leave it more chunky, and add a lot of veggies.

Answer 4

i use everything and compensate for the slight bitter taste the seeds give by adding a tineeee amount of sugar, but i do sieve before use