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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).