Good question Dave - and one that has never crossed my mind ...

I suppose the skind could make compost, which could be used to grow the seeds ...

(In fact ... don't tell anyone ... often, I buy charry tomatoes or pomodorino tomatoes and don't bother peeling or seeding them, but just blitz about 30 of them in a blender and pour that over my onions ...)

Ahem ... yes ... what was I saying about fine dining? ...

Thats right, to make a nice bolognese, you do all the above but in a big pot instead of a frying pan - you just add one step - when the onions are golden brown, texture like sun etc, lob in a lump of mincemeat.

Keep frying till its all brown, then add the tomatoes and put a lid on the pot leaving it to bubkle for an hour or so MINIMUM to get the meat really nice and soft.

A bay leaf and plebty of Basil are of course essential.

BTW,

ALWAYS cook with SEA salt. Its stronger so you need less, it tastes nicer as it has a slightly sweet edge to it, and its better for your health.