There are three ways to de-seed tomatoes, depending on how perfect the remaining tomato needs to look.
If making a sauce, cut the tomatoes in half horizontally and squeeze out the seeds.
If making a dish that requires the tomato flesh to be chopped later, cut the tomatoes in half horizontally and scoop out the seeds using a teaspoon.
If making a dish where the de-seeded tomatoes will be on display, cut the tomatoes in half vertically, cut them in half again (into quarters), then carefully cut out the seeds and core using a sharp knife.
Pasta with tomato sauce, mozzarella and basil
Paella
Sweet and sour stuffed aubergines
Fattoush
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