[puravida]

My father in law just came round with a couple of 'marmand' toms that he'd grown. Pretty ugly but really lovely flavour and very fleshy. Enjoyed it raw but all that flesh makes me think it'd be a great tom for cooking with.

I'm going to try the trick of drying the seeds on some kitchen roll I think and give them a crack next year. Any tips??

[greenie]

Ferment and air dry the seeds first before saving. Fermentation performs several functions including:

removing the gel coat to release seed ready for planting

reduces fungal pathogens on the surface of the seed coat hence decreasing trasmission of disease

destroying viruses and inactivating bacteria

seeds come out clean and makes them easier to handle

stores better for longer

The process I believe was discussed recently but here's what I've been doing. Cut tomato on its equator, scope out seeds into a clean cup, add a little of the juice or water. Cover with a piece of clear kitchen wrap or foil with a little ventilation. Ferment for about 3-5 days. When you see a scummy layer covering the top, remove the layer, and rinse seeds till they come clean. Drain and spread in a single layer on a china or paper plate to dry for a week or two in an airy room.