Whether you’re a culinary connoisseur or a novice with a kitchen knife, de-seeding a tomato is never on our list of priorities. But when we skip this step, our concoction is corroded with a sea of seeds.

As you take a bite of your linguine in a simple marinara, the underlying flavours are the ones to shine through: the rich, plump tomatoes, hint of garlic, and fresh, fragrant herbs – not to be superimposed with a slew of seeds.

Previous protocol was a several-step sequence:

1. Cut the tomato in half, side to side, NOT top to bottom.
2. If you cut it correctly, proceed to step three. If not, try to figure out the rest yourself with your mangled tomato.
3. Gently squeeze the tomato or scrape out the seeds with a small knife or your finger. Be careful to save as much tomato as you can. This can take a bit.
4. Remove the compartment walls if stuffed. Otherwise, just dice it.

Yes, it doesn’t appear as a lengthy process (per tomato), but during tomato season when they are deliciously abundant, the minutes add up – and better enjoyed out in the sun.

Enter the Sweet Seedless Hybrid, the world’s first seedless tomato. Say goodbye to bitter seeds and bite into a fresh fruit that promises easy digestibility and  superior taste due to the MIA seeds that would normally store up sweetness.

Medium in size and bright red in hue, I am picturing swiftly slicing my serrated chef’s knife through an abundance of them from my (currently slow-covered) garden, making their way into a slow-simmering pot of fresh pasta sauce.

Visit Burpee for more information about planting these seedless sweets in your garden this summer.

Image courtesy of Burpee

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