March 18, 2014

When a recipe specifies that you should seed tomatoes, there's a good reason—those seeds and tomato "innards" may negatively affect the outcome of the dish. This week, Test Kitchen Manager Tiffany Vickers Davis shows you how to quickly and easily seed three types of tomatoes and explains why you want to do so in the first place. Put those seed-free beauties to delicious use, maybe in our Mexican Chicken Casserole with Charred Tomato Salsa. Or how about Rainbow Trout with Smoked Tomato Salsa?

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