Maybe I mean the stem end. I always cut mine out but I saw someone fired because he threw it away. The chefs I see on TV do both. serve it or cut it out?
Same question with onions. I hate getting a sauce with pieces of onion core in it. I throw mine out.
Guess I could use both for broth, but....
All the Chefs here.... what do you do?
An interesting fact I came across a few weeks ago. The upper part of the tomato that you are cutting off is called the 'shoulder'. The stem end is in the center and the cut is just below the stem. Vine ripen tomatoes, the shoulder is usually still green or yellow, unless over ripe. Store bought 'gassed' tomatoes of course are all red.
I cut the shoulder of and the stem pith out. I trim the tomato part off and use for other things. Tomatoes here are $1 a lb and have been as high as $1.69 lb in the stores. Definitely, grow your own ... better tasting.