When Lynne Rossetto Kasper, host of public radio show The Splendid Table, gives advice, I listen. This goes double if the owner of that mellifluous voice is standing right next to you, doling out knowledge with so much enthusiasm you'd be daft not to start taking notes.
This past week, I attended a farm-to-table event hosted by Muir Glen Organics with Lynne and a handful of other food writers and tomato lovers from around the country. Amidst the tastings, the harvest tours, and all the other activities, Lynne dropped this little bombshell of tomato advice that I felt needed to be shared immediately: guys, we don't always have to peel and seed our tomatoes.
Here's the thing: there is so much flavor in the seeds, the gel, the juice, and even the skin of the tomato. Take those things away and, as Lynne says, "you have a eunuch." Yes, for certain dishes and special dinners, you might want to remove the peels so they don't get in the way. But for the most part, Lynne says to ignore the recipe instructions to juice or seed your tomatoes and just embrace the whole thing.
Another favorite Lynne-ism from the event: "Don't waste an a single ounce of that tomato." Your tastebuds will thank you.