Seems the same way I use to recover seeds from my heirloom tomatoes !
I scald them to remove the skins when making sauce or freezing them as their skin is very thick. But they're other wise very "meaty" having a very flavorful flesh that retains its color/flavor even thru freezing.
These are of a "long pepper" variety attaining about 2" dia. and 6" in length. A dozen or so seeds is contained in each of four placenta that easily remove with a teaspoon for cleaning and drying.
BTW, these are great fresh eaters ! Thin-sliced they make great hoagies/grinders as their flavor stands up to fatty meats/cheeses and dressings ! >Mech
Those tomatoes sound delicious!
