Just sliced up a grocery store tom that has been in the kitchen for a week. Of course the taste was *BLEH, petooey, spits on ground*...
But I noticed that the seeds inside were beginning to sprout.
The tomato looked really pretty and perfect on the outside.
But inside, it was like a sprout hatching nursery.
The final taste was a bland tomato with decent tasting sprouts added in.
Just an interesting note. Didn't stop me from slicin' and eatin'.
So... anybody ever just try to sprout out extra tomato seeds and go from there: added to salads, etc?