See post #10.
It depends on what I’m doing. I usually don’t seed tomatoes, but I will find myself doing so from time to time. For example, a tomato-and-basil-type topping for bruschetta or a pico de gallo salsa I will absolutely always seed. Otherwise, it’s just a watery mess.
I will skin tomatoes when I’m trying to go the extra step when making tomato sauce or soup, so you don’t have those little tomato skin “scrolls” throughout the sauce. To tell you the truth, it doesn’t bother me. For some sauces, if the tomatoes are too gooey and seedy, I’ll scoop the seeds out and just use the flesh for the sauce. So, if I’m doing a fresh tomato sauce that’s only supposed to be cooked for like 10 minutes, I will absolutely seed that sucker, otherwise, it would take way too long to cook it down to the right consistency, and you would lose that fresh flavor. Same with tomatoes for pizza sauce. I don’t cook my pizza sauce at all (except on the pie), so that gets seeded, too.
When I was a kid, the goo was my favorite part. I would half a tomato, and suck out all the goo.
I don’t love it quite as much now, but it’s still good. In your defense, I would have never guessed so many other people loved the goo. It seems like they’re always removing it on cooking shows.
I love tomatoes.
Except tomatoes.
OK, I love all processed tomato products - gazpacho, pasta sauce, pico de gallo, ketchup, A1, etc.
But I don’t like fresh whole tomatoes, or fresh tomato slices.
I can tolerate them if they are mixed well enough with other things.
But I wouldn’t enjoy eating a plain tomato or a plain tomato slice.
At best I could handle pieces of tomato inversely proportional to the size of whatever they are mixed with.
OK, I know you didn’t mean this, but the math pedant in me has to comment on this. If this were true, it would imply that you could handle extremely large chunks of tomato, provided that whatever they were mixed with were sufficiently small.