How to Remove Seeds from Cherry Tomatoes When Making Tomato Sauce
Back in August I shared my recipe for making homemade tomato sauce and it’s been a very popular post here on the blog. I’m glad that I’m not the only one who enjoys making their own homemade tomato sauce & doing home canning.
Last month I got an email from one of our readers asking me if I’ve ever used the small cherry tomatoes when making my sauce and if so, how do I remove the seeds? The answer to her question is YES and I explained to her how I do it. I thought I would share on the blog too.
How to Remove Seeds from Cherry Tomatoes When Making Homemade Tomato Sauce
Wash the cherry tomatoes under cool running water. Use a sharp paring knife to cut the tops off of each tomato. I do that to remove the stem and to make an opening for the seeds to slide out.
Rinse each tomato underneath a “low-running” stream of water. The water helps to flush the seeds out of the tomato. I use my fingers to ease them out. I can get almost all, if not all of the seeds out.
I toss the cherry tomatoes in with my regular-sized tomatoes when blanching them to make my homemade sauce. It only takes 1-3 minutes for the skins to loosen. I then fish them out with a slotted spoon and place them into a colander underneath cold running water to cool them down & stop the cooking process. Then slip the skins right off. If any seeds remain, I just rinse them underneath the running tap water.
It’s a time consuming process, but I always get an over-abundance of cherry tomatoes from our garden. So, when I make my homemade tomato sauce, I will toss them in too! Yup, I don’t like to waste anything! So…time consuming…YES, but well-worth my efforts. The tomato pulp shown in the photo above is from about 12 cherry tomatoes. No seeds!
You can find my How to Make Homemade Tomato Sauce recipe with step-by-step photos and directions right here on the blog. I also give you instructions on how to can it or how to freeze it for later use.
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