“Aye, the haggis in the fire for sure.”

(Montgomery Scott of the U.S.S. Enterprise)

Rest in peace, Dad. I shall continue moving forward and persevere.

03.19.21 – 12.16.17

15 pounds of tomatoes from my garden, 18 hours of reduction and care, and this is the product . . .

It’s yummy, though!

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http://www.littlehouseontheurbanprairie.wordpress.com/2011/12/13/easy-crock-pot-tomato-paste

http://www.thekitchn.com/how-to-make-tomato-paste-cooking-lessons-from-the-kitchn-206853

http://www.thekitchn.com/why-you-should-stop-seeding-tomatoes-food-news-178613\

If you’ve been seeding your tomatoes before using them in your cooking, we have news for you: maybe you should stop. Or so says America’s Test Kitchen host Chris Kimball in his new book on the science of cooking. So what’s wrong with seeding tomatoes? Find out below:

According to Kimball as recently told to NPR’s The Salt:

It turns out the seed in [the tomato] jelly … has three times more flavor compounds called glutamates than the flesh, so when you seed the tomato… you’re actually throwing out most of the flavor.

So while you might get a smoother soup (that much is true), it won’t be as tasty! Glutamate proteins, if you remember, are what give tomatoes their umami taste and feel. As the Umami Information Center writes regarding tomatoes:

Of the many plant foods that provide umami in western tradition, the tomato is foremost. Its attractive, full, rounded ‘meaty’ flavour comes from its heavy load of glutamates, and this flavour is reinforced by its unique crimson colour, the colour of blood which is the very essence of animal life.

Interesting! Have you noticed a difference in flavor in seeded vs. unseeded tomatoes?