As some of you know I’ve been cultivating a pandemic tomato farm
Now it’s time to save them as the harvest is peaking.
I’ve never strained tomatoes for skin and seeds when using them from fresh.
BUT… I processed 3.5kg of very seedy cherry tomatoes into a cooked purée a couple of weeks ago, and I can clearly taste bitterness ( I’m going to strain it and try to salvage the flavor).
Current theory on this is that using the blender to break the tomatoes down was the problem, and if I cook them whole and then just mash them in the pot, it will be fine because the seeds won’t be broken open like in the very powerful blender.
Anyone have thoughts on this?
(I have actually bought a big strainer to strain out the skins and seeds… part of me doesn’t want to waste any more perfect tomatoes… but it’s going to be more work…)