How does blending tomato with seeds affect flavor?

Question

Discover the effect of seeds on texture and slight bitterness in tomato blends.

Answer 1

Blending tomatoes with their seeds can result in a slightly more bitter flavor due to the release of compounds from the seeds. However, the difference is often subtle and may not be noticeable depending on the tomato variety and personal taste.

Detailed Explanation:

Tomato seeds contain compounds called glycoalkaloids, which can contribute a slightly bitter taste. When you blend a tomato, you break open the seeds, releasing these compounds into the mixture. The extent to which this affects the overall flavor depends on several factors:

1. Tomato Variety: Some tomato varieties have seeds with a higher concentration of glycoalkaloids than others. Heirloom varieties, for example, can sometimes exhibit more pronounced bitterness.

2. Ripeness: Fully ripe tomatoes tend to have a sweeter flavor that can mask any potential bitterness from the seeds.

3. Blending Intensity: The more vigorously you blend the tomatoes, the more seeds you're likely to break open, potentially releasing more bitter compounds.

4. Personal Sensitivity: Some people are more sensitive to bitter tastes than others. What one person perceives as bitter, another might not even notice.

5. Cooking Method: If you are cooking the tomatoes, the heat can sometimes mellow out the bitterness.

For sauces and soups where a smooth texture is desired, blending the tomatoes is often necessary. If you're concerned about bitterness, you can try removing the seeds before blending, although this can be a time-consuming process. Alternatively, you can add a pinch of sugar or a splash of acid (like lemon juice or vinegar) to balance the flavors.

Pro Tip:

If you're making a raw tomato sauce or salsa and want to avoid any potential bitterness, consider using a food mill to separate the pulp from the seeds and skin. This method provides a smooth texture without the bitterness associated with blending the seeds.