Why Are We Throwing Away the Best Parts of the Tomato?

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There may be perfectly good reasons for coring or seeding or peeling a tomato—sometimes.

Maybe you want a supersmooth sauce. Maybe that unpredictable pool of juice could throw off the ratio in your nkrakra or pudding. Maybe you’re in French culinary school and it’s tomato concassé day (when you’ll learn to strip away everything but small cubes of flesh—and then form your own opinions).

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