The decision to deseed or peel tomatoes is not universal, but rather depends on the tomato variety and the dish being prepared, according to culinary experts. Rachel Roddy of The Guardian notes that some Sicilian tomato varieties, for instance, contain numerous small, bitter seeds that should be removed.
Conversely, for varieties like vesuvio tomatoes destined for a salad, Jay Patel, co-owner of Legare restaurant in London, suggests deseeding is unnecessary due to their meaty texture and fewer seeds. Patel also highlights that seeds can provide a desirable 'pop' and acidity in dishes such as salads made with watery winter tomatoes.
For pasta sauces, Patel distinguishes between slow-cooked sauces, where tinned chopped tomatoes with seeds are acceptable, and lighter, fresher sauces, which benefit from blanching, peeling, and deseeding fresh tomatoes. The gel surrounding the seeds is watery and is typically removed for dishes like tomato tarts to prevent the pastry from becoming soggy.
Beyond seeds, the texture of tomato skin can also be a factor. Nick Molyviatis of Zylia in London notes that skin can be unpleasant to eat. Roddy adds that while thin-skinned tomatoes are generally not an issue, thicker skins can be 'pesky to eat' and can 'twist into scrolls during cooking,' making them annoying in some sauces.