Take one amazing tomato, brought over from Italy by a great grandfather around 50 years ago.
Curti it in Half so you can scoop out the middle section including pulp
The beautiful tomato
Tkae a look at the colour and all of the beautiful seeds. It is super seedy and lovely and juicy. I personally never get rid of seeds from my tomatoes when cooking. It love them too much.
Start scooping out the pulp and seeds and discard the skin.
collect the seeds and pulp into a bowl or dish
The lovely collection of seedy pulp without skin.
Transfer to a jar and allow to site at room temperature for a few days with the lid open so it can ferment. This is the really important part. It may attract flies and fruit flies but that's no problem. This process happens in nature if the tomato is left to its own devices and the fermentation helps to remove chemicals in the pulp that inhibit germination. It also helps to seperate the pulp from the seeds.
Here it is fermenting away. It looks so gorgeous at this point and almost like tomatoe and cheese topping on pizza.
Transfer the pulp to a sieve, one that is fine enough so you do not lose seeds.
How beautiful is this.
The pulp up close.
run it under water and use your hands to squeeze the pulp, rub it around and break it down so it seperates completely from the seed.
Once you have broken down the pulp transfer it over to a large bowl and fill that bowl with water. The seeds will sink and the light pulpy skin section will float up.
The image on the left is the seed sinking and the pulp/skin floating around. Remove this pulp/skin from the water.
Strain off the seed.
Turn the seed out onto a cloth or kitchen paper. I use a cloth as I find the kitchen paper stick to the seed and is difficult to remove the seed from. It is also trickier to separate the seed on kitchen paper.
Leave the seed to dry. Go back to the clumps of seed and seperate them out.