The nice part about this method is you can now stuff the tomato halves with something, such as goat cheese.
Work in small batches, as you want to get them out of the water quickly. You’ll know the tomatoes are ready to come out because the skins will start to wrinkle.
Another option is allowing the seeds to ferment. Basically, you just let the seeds sit on the counter somewhere in their own juices for a day or so. Place them in a strainer, and the gel should wash off. You may need to rinse them more than once. Don’t save any seeds that float. [16] X Research source The fermentation method will generally allow you to keep seeds longer, up to 5 years, but you can use the knife method to keep seeds for a year or two.
It’s best to only use the paper plate for the fermentation method, as then the seeds don’t need as much help drying.
If your area is particularly humid, it may take them longer to dry.
Store the seeds in a cool, dry place.
