New to growing your own tomatoes? This is the forum to learn the successful techniques used by seasoned tomato growers. Questions are welcome, too.
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#1 |
Tomatovillian™
Join Date: Aug 2012
Location: Suburban Washington, DC (Zone 7A)
Posts: 347
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I'm really curious if there is a "best" or even "better" way than what I do -- which is to slice a tomato in half and stick my thumb in the holes until all the gel and seeds come squirting out into a bowl. It's very scientific!
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#2 |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
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That's basically what I do, also. Maybe not scientific, but it's quick and effective! With cherry varieties, I just cut them in half and squeeze out the innards like I would squeeze out lemon juice...
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~Jon~ Downheah, Mississippi |
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#3 |
Tomatovillian™
Join Date: Aug 2007
Location: Victoria. Australia
Posts: 543
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No need to slice the tomato to get seeds out, just cut in half (around the equator) and squeeze the contents into your container. With Cherry tomatoes place a cut across the bottom (blossom end) and squeeze the contents through the cut. Easy.
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#4 |
Tomatovillian™
Join Date: May 2007
Location: North County, San Diego
Posts: 419
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I don't cut, just squeeze.
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#5 |
Tomatovillian™
Join Date: Dec 2011
Location: Vermont
Posts: 1,001
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for most tomatoes, no matter the size, I slice across the equator and squeeze. The only exceptions are very large, meaty fruit, which get the slice and finger-scoop treatment. I will try the single slice across the bottom for cherries idea. I like the idea of reducing the squeezes by half to speed things up. I typically save seeds from around 100 varieties a year, so any time saving technique is worth a try! By the way do you all still find some use for the mushed leftover tomato flesh? Mine usually finds its way into some kind of sauce.
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"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers Last edited by FarmerShawn; August 20, 2020 at 04:09 PM. Reason: Addition |
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#6 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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I take a slice off the bottom then use a wooden chopstick to clean out out the visible seeds and gel into a fermenting container. Make a few more slices and clean out the newly revealed seeds and gel, and keep working my way up to the top of the tomato. This way I'm left with seeds and gel in a container, and a pile of tomato slices for my salad or sandwich. I don't do too many at a time, and this method allows me to still enjoy the tomato after I've cleaned out the seeds.
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#7 |
Tomatovillian™
Join Date: Apr 2008
Location: California Central Valley
Posts: 2,542
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I don’t try to get all the seeds when I eat a tomato! I cut slices, see what’s left on the cutting board, and decide how many more seeds I want to extract. I leave some seeds and gel for my main tomato-sandwich slices, then scoop a bunch out from the remaining slices, which I also eat. I use the tip of the knife to get the seeds out. I use a cutting board that “folds” so it is easy to get extra juice into the seed-fermenting container.
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#8 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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Just to add --
Pastes are the easy ones--core, squish, and throw them into the pot. Dwarf project grow outs take the longest because they need to be documented -- first the weigh in, then the photo shoot, followed by the tasting, then I can collect seeds but they have to be kept separate for each individual plant. |
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#9 | |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,231
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At the end of the season, if there are some varieties not saved, or if I need more seed, I will use fermentation for larger batches from whatever is left in the garden.
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Dee ************** |
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#10 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Shawn, if you split and seed the cherries, you can also dry them for tomato "cherries", also using a slice and seed method to set up larger tomatoes for drying. A bit slower o do.
I toss many into the vitamix , skins and all since the machine really does the work and make sauce, paste of juice to be canned , the paste to be dried. If you wanted to You could freeze the meat part of the tomatoes after seeding, for soups and stews type things. I have carefully squeezed bigger tomatoes and then stuffed the shells for supper.
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I'm not a complete idiot, some parts are missing. |
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#11 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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So best practices in separating the gel from the seeds? I read somewhere to add something like Comet or Barkeep's Friend to the mix.
?
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Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
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#12 |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,231
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I use only Oxiclean in water now, but have used Ajax/Comet type of cleansers in the past when I did small batches of cutting board seeds without fermentation. For those I sprinkled enough powder on the mass of seeds and gel in a small cup to made a thick wet paste, let them sit in it for about 1/2 hour, stirring occasionally before rinsing with running water in a sieve.
I don't know that any one thing is "best" for everyone. Some only feel comfortable with fermentation, some just want it over and done quickly the same day. I use either method depending on my mood and how much tomato juice I have.
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Dee ************** |
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#13 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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I'm not patient enough for fermentation. What do you do with Oxyclean?
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Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
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#14 |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,231
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Well, the tradition recipe is 1 Tbsp of Oxiclean to enough seeds, pulp, and water to equal one cup. Mix thoroughly and wait about 1/2 hr before rinsing well. Some recommend an after rise in the cup with a bit of dish soap before a final clear rinse.
I don't bother measuring anything, I just add a tiny bit of water to my cutting board seeds and maybe a 1/4 tsp of oxiclean because there is only about 1/2 inch of water in the cup. Whip it up well, maybe stir a few times if I go by and think of it. Rinse well anytime after 1/2 hour, time is not critical.
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Dee ************** |
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#15 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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Thanks. I'll give it a try.
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Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
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