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Old August 21, 2020   #6
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,906

I take a slice off the bottom then use a wooden chopstick to clean out out the visible seeds and gel into a fermenting container. Make a few more slices and clean out the newly revealed seeds and gel, and keep working my way up to the top of the tomato. This way I'm left with seeds and gel in a container, and a pile of tomato slices for my salad or sandwich. I don't do too many at a time, and this method allows me to still enjoy the tomato after I've cleaned out the seeds.
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