Lavabe wrote:TNT: Thank you for the bruschetta recipe.
Hmm... what is the most effective way to go about seeding tomatoes?

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F/T/R- I always use Roma tomatoes (sometimes called "plum" tomatoes) as they are always easy to find and are closer to vine ripened than other varieties. Buying them two/three days in advance will ensure nicely ripened tomatoes.
To seed one you can either split it or, as I do, lop of the top just below the internal stem (the green part inside the tomato), then holding it over a bowl (or your sink) gently squeeze the tomato until the seeds and pulp begin to come out (sometimes, rolling it between thumb and forefingers, like screwing a cap, helps). If you want to get real aggressive you can jam your finger into the tomato but, better wear safety goggles as the contents of the tomato will exit rather... umm... vigorously.
Why hassle with all this mess? Because the seeds are unattractive, don't add flavor and can turn your dish bitter (not to mention they're
indigestible) and the pulp will dilute the flavor (it's mostly water).
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