In my experience, a seedless tomato, simply put, tastes bland. I may be wrong, but when I eat tomatoes I feel like the seeds pack the most flavour... I could say the same applies to peppers too, by the way. Where I live we make something called lutenica (https://en.wikipedia.org/wiki/Ljutenica), which is made of stuff like tomatoes, peppers, aubergines etc. When we remove the seeds of the tomatoes and peppers, it simply doesn't taste as good as it tastes with them included in the final product. So, why do they get removed when making a pizza sauce?
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