Been a while since I've last posted but I've still been up to my own slow paced experimentation.
I've been working on my sauces lately. I've been using the Cento San Marzano DOP tomatoes, prepared two different ways.
First way, I just throw the can (minus basil) into a food processor, blend to consistency, season it a little and into the fridge for a few days. This sauce has tomato seeds in it.
Second way, I use a food mill and grind up the Cento tomatoes, season it a little, maybe thicken with some tomato paste and into the fridge for a few days before I use it. The sauce has no seeds in it (the food mill doesn't pass them).
I wondering what are the implications of seeds versus no seeds? I don't remember who but I thought someone had told me that the seeds can add a bit of a bitter taste to the sauce although I'm not tasting that in my experiments.