Is this just an fallacious old wives tale like "searing meat to seal in the juices" or is this grounded in scientific fact?
I've been told on various occasions that tomato seeds produce / cause a bitterness, particularly in slow / long cooked sauces. But I've never really known if its true. Does anyone have a reputable source for this idea?
ie should I be bothering to de-seed fresh tomatoes when they will be cooked for longer periods. Most French/Italian recipes (using tomatoes) do seem to recommend peeling and de-seeding.
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