961. Seeds


Leigh was into health food. She had an overabundance of tomatoes this year and decided to make and freeze some soup.

Of course, the thing she most disliked about making tomato soup was skinning the tomatoes, and removing the seeds. Seeds in tomato soup! Never! All the recipes said to take them out, and she did. What a task!

And so to make some healthy bread. Now where did she put that carton of seeds?

28 thoughts on “961. Seeds

    1. Bruce Goodman Post author

      Nearly every recipe involving cooked tomatoes say to blanche and skin them. I always ignore it. I simply can’t see what’s wrong with a tomato skin.

        1. Bruce Goodman Post author

          I planted over 70 tomato plants to annoy the heck out of the landlord who can’t stand them! Then I had a terrible time trying to use them up and give them away!

        1. Bruce Goodman Post author

          I made 17 different kinds of preserve – from chutneys to Indian sauce to chilli sauce to salsa to everything! Even made green tomato pickles – which are turning out to be my favourite!

  1. Cynthia Jobin

    If Leigh is a health nut, she most likely has a blender of one sort or another. Cook the soup WITH skins and seeds, then purée with a blender before adding cream or whatever. As Pauline says, Leigh may be a tad dim.

    Looking at your crop, I have tomato envy.

    1. Bruce Goodman Post author

      Tomato envy sounds a little like a blight that could spread through the entire crop. I find that skin disappears in the blender (and so do the tomato skins!)

  2. derrickjknight

    When The Culinary Queen first looked into my larder she was aghast at the varieties of vinegar therein. Well my chosen recipes all contained different ones, and I seldom finished a bottle. And I had to start with a precise recipe. Where are all my vinegars now?

    1. Bruce Goodman Post author

      Well – a goodly number of your vinegars are possibly sitting at the back of my cupboard wondering why they were used just the once and left to wilt…


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