using tomato seeds in spaghetti sauce or not

15 years ago

I was just wondering if I can keep the seeds from the tomatoes in my sauce. The recipe does not say to remove them, but I have no clue. Also if I decide to strain one batch for a non chunky sauce, do I use the same amount. The recipe calls for 16 cups chopped tomatoes, would I use 16 cups of strained?? Thanks

Deb

Featured Answer

ninjabut

15 years ago

Whoo boy! If I took the time to take out all the seeds and peel all those maters, I wouldn't have time to EAT any of it!!!
I cut into small pieces, plop into a pot with sauted garlic and onions, mush with a potato masher, add herbs, cook for a couple of hours, add mushrooms and meat if you wish.
I then put into a foodsaver bag, mush flat (with enough room to seal)place in a baking sheet, freeze then seal the bag when the sauce is frozen. Easy!

Comments (9)

shirleywny5
15 years ago
If I remove the seeds, I would still measure 16 cups of sauce. I'm sure the sauce will be simmered and reduce by half. Either way, measure 16 cups.
ksrogers
15 years ago
The seeds and skins tend to make a bitter tasting saucc. I had used the food strainer and tied to cook down the seeds and skins, as well as pulverizing them in a blender. It was a awful taste. These inexpensive machines remove all seeds and skins. Even if you use a larger holed slasa screem it too can remove a lot of seeds and skins. For me, I like thick sauces and cut open each tomato to scoop out most of the seeds and the watery gel. Once thats done, the food strainer can give me a vice sauce that doesn't need much cooking down. Chopped, strained, they are the same as your measuring them as a liquid. Its all up to you as to your texture preference.
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digdirt2
15 years ago
You'll be much happier with the taste (and the sauce appearance) if you remove the seeds.

Dave
gardengalrn
15 years ago
While it ends up as a personal preference, I dislike seeds in the sauce. I agree with Ken that leaving the seeds in impart a very bitter or "off" taste when biting into one. I don't like them at all in home-canned goods. It makes a little more work but worth it, IMO. Lori
bb
15 years ago
I think it's baking powder you can add to lessen the bitterness with seeds. maybe it was baking soda? I haven't done this in a few years, I've a very large strainer now.
ksrogers
15 years ago
Baking soda. It also will raise the pH, so be careful! Use it in place of a bit of sugar at serving time.
digdirt2
15 years ago
Whoo boy! If I took the time to take out all the seeds and peel all those maters, I wouldn't have time to EAT any of it!!!

Then you need a tomato mill. Many. many discussions here on the various types. Peels and removes all the seeds at one time quick as you can say spaghetti sauce!! ;)

Dave
ksrogers
15 years ago
Ninjabut,
Maybe an investment of a food strainer would speed things up quite a lot. These require no pre-prepping of tomatoes. You simply place them whole or cut up in big chunks, and out comes a nice sauce, with all seeds and skins out the waste end. There is also a salsa screen for this machine that gives a nice minced texture and still takes out most seeds and all skins. These can handle a bushel in less than an hour in most cases. Check out the food strainers Villaware/Roma/Weston, or others etc.
I don't like watery sauces, so I take the extra few seconds to cut them open, and dig out the watery liquid and some seeds. Then they get put through the food strainer and a thicker sauce comes out.