Join Date: Nov 2004
Location: world of craziness
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If you want a really smooth sauce, you're going to have to strain it to get the seeds out. You could remove the seeds ahead of time, I suppose, by peeling the tomato, then cutting it in half, and squeezing it to get the seeds out. That would get a good number out.
To make juice/smooth sauce, I use a food mill that gets everything out.
If I'm just making spaghetti, I don't usually worry about the seeds, just peel, coarse chop, and then I simmer a good long time.