tomato water

Before I begin telling you more than you may ever want to know about tomatoes, their seeds, “seeding” them, and tomato water… I have much more intriguing and interesting information to pass along. I added a new name to the Blogroll over there on the right. It is called “Linger” and is listed under the “Super Non-Cooking Stuff” category, directly below “Larry Fitzgerald”.  Which actually is appropriate. Since I met and began teaching Larry to cook, more than five years ago, I sometimes consider him to be just like a 3rd kid. And “Linger” is the new blog of one of my actual kids – Marissa, my gorgeous and talented daughter. (BTW, moms are totally permitted to brag and say things like that – especially when it is true!) Marissa recently graduated from the University of Arizona with a degree in Journalism and a creative writing minor… so it is natural for her to have a blog – she’s a writer!  Please check her out when you have a second, she just got the site up about a week ago and it’s already looking great!

Now on to the task at hand… tomatoes…

You may think that the reason recipes call for tomatoes to be seeded is to… well, remove the seeds. While the seeds may bother some people, the real benefit of seeding tomatoes is to get rid of the water liquid/juice found along with the seeds in the tomato’s interior chambers. Excess liquid makes some dishes soggy, such as salsas and pizzas, and other dishes gummy, such as pasta salads, especially if they sit for a while before being served.

You can choose to either discard the seeds and liquids after seeding the tomatoes, or you may want to save the juices and use them in a chilled soup or even a cocktail. Click here for an article from Bon Appetit about doing just that.

To seed a tomato; cut the tomato in half around its equator. If saving the juice, place a sieve or strainer over a bowl. If discarding the seeds and juice don’t bother to use the strainer. Grasp a tomato half in one hand and gently squeeze it over the strainer/bowl to remove the seeds and the juices. Then slice or dice as directed in the recipe.

Chiles Rellenos Dip

3 large tomatoes, seeded and diced
4 green onions, white and green portions, minced
4-ounce can ripe olives, drained and chopped
Three 4.5- ounce cans chopped green chilies, drained
1 chipotle chile, finely minced
2 tablespoons olive oil
1 teaspoon cumin
1 large garlic clove, peeled and minced

1 pound shredded Mexican cheese blend
Tortilla chips

Preheat the oven to 300 degrees. Spray an 8 x 8-inch baking dish with non-stick spray.

Place the seeded and diced tomatoes in a strainer and allow them to drain for 10 minutes. Then pour out of the strainer and onto paper towels.

Once the tomatoes have been on the paper towels for at least 3 to 5 minutes, proceed with the recipe.

Combine all ingredients, except for the cheese and chips, in a medium bowl, and pour into the prepared baking dish.  Cover with shredded cheese.

Bake in preheated oven for 20 to 25 minutes.

Serve warm from the oven with tortilla chips.

Serves 8 to 10