In culinary school we tend to prepare tomatoes the same way every time. It all starts with boiling the tomatoes, removing the skin, cutting the tomatoes into segments, and then deseeding them. The segment of tomato is then either used in salads or cut down even further for tomato fondue.
Culinary school is weird like that: it can seem both incredibly wasteful and then, when you're not expecting it, exceptionally creative. Why would you waste the seeds or skin of the tomato? We all asked in class. That's when our instructor took the discarded seeds of the tomato, pilled them onto a spoon, sprinkled a little sea salt on the seeds, and exclaimed: "Tomato caviar!"