Did you know that whenever you seed a tomato you’re losing precious flavor?
That’s right. You might actually know this flavor better as umami, that sort of salty, totally savory mouthfeel. That umami flavor comes from glutamate, a compound that is plentiful in tomato seeds. In fact, the seeds have three times more flavor, or glutamate, than the flesh does.
Glutamate can also be found in other vegetables like Chinese cabbage, mushrooms, potatoes and carrots, as well as seafood and fermented and aged products.
So when should you nix the tomato seeds? If you want a super smooth bisque or sauce, you can scoop them out. Otherwise, keep the seeds! After all, it’ll help keep prep time to a minimum.
Inspired? Try these recipes using the lovely flavor-bomb that is tomato!