Discover Why trim the stem scar from tomatoes before slicing or pureeing.
1 Answer
Trimming the stem scar from tomatoes before slicing or pureeing removes the tough, inedible core and any potentially bitter or woody flavors concentrated in that area, improving the overall taste and texture.
Detailed Explanation:
The stem scar, also known as the core, is the point where the tomato was attached to the vine. This area is often tougher and less flavorful than the rest of the tomato. It can also contain a concentration of compounds that contribute to a bitter or woody taste.
When you're slicing tomatoes for salads or sandwiches, leaving the stem scar intact can result in an unpleasant bite. Similarly, when pureeing tomatoes for sauces or soups, the stem scar can impart a bitter flavor to the entire batch.
Therefore, removing the stem scar is a simple step that significantly enhances the eating experience. It ensures a smoother texture and a cleaner, sweeter tomato flavor. To trim the stem scar, simply use a paring knife to cut a small cone-shaped piece from the top of the tomato, removing the entire core.
Pro Tip:
For large batches of tomatoes being pureed, consider roasting them first. Roasting intensifies the sweetness and can help to further mellow out any residual bitterness, even if you've missed a small piece of the stem scar.