I have something to admit: I have never deseeded a tomato in my life. I love the juicy innards where all the seeds are. IMO, they're the best part of the tomato and it seems to me such a waste to throw them out.
However... when I watch cooking programs and read cookbooks, almost all of them tell you to deseed tomatoes before cooking with them, either for aesthetic reasons or because the seeds supposedly taste bitter. I don't find either scenario applicable.
Is there something I'm not getting, here? Is it important to deseed for cooking, but not if you're eating raw? Do all you expert Chowhound chefs deseed tomatoes?
Updated 9 hours ago | 1
Updated 7 hours ago | 23
Updated 3 months ago | 47
Updated 14 days ago | 6
Updated 3 days ago | 11