many people also add deseeded chopped tomato as well - but i didn't bother this time
Tomatoes are rich in lycopene, a carotenoid antioxidant with potential cardiovascular benefits, along with vitamin C, potassium, and folate. The lycopene content increases with ripeness and cooking.
About
The tomato (Solanum lycopersicum) is a fruiting plant of the nightshade family, native to Mesoamerica and now cultivated worldwide. Botanically a berry, tomatoes are typically spherical to oval in form with smooth or ribbed skin ranging from deep red to yellow, orange, or green depending on ripeness and cultivar. The flesh contains numerous seeds suspended in a gelatinous matrix and has a sweet-to-acidic flavor profile with subtle umami notes derived from glutamates. Major cultivars include beefsteak, cherry, plum, and heirloom varieties, each with distinct applications in the kitchen.
When raw and fresh, tomatoes offer a bright, fresh taste; cooking concentrates their sugars and develops deeper, more complex flavors. The deseeding process removes both seeds and much of the gel-like substance (aqueous matrix), resulting in firmer, less watery flesh that is preferred in many applications where excess moisture could compromise texture or dilute flavors.
Culinary Uses
Deseeded tomatoes are employed in cuisines worldwide, particularly in Mediterranean, Latin American, Mexican, and Middle Eastern cooking. Chopped deseeded tomatoes are foundational in salsas, gazpachos, pico de gallo, and fresh salads where a firm texture and concentrated flavor are desired. They are also used in braises, stews, and curries where controlling liquid content is important. The deseeding step is especially valuable in dishes where tomato serves as a garnish or where structural integrity of other ingredients must be preserved, as the removal of seeds and excess moisture prevents sogginess.