For a perfect cut, there are no shortcuts. Stacks are out, and quarters are in.
Instead of slicing, cut the cored, whole tomato into quarters. Then, carefully remove the seeds (a spoon works great for this), and slice the remaining flesh into strips, one quarter at a time. Rotate 90 degrees and dice into perfect little cubes of tomato goodness.
Whether you're coring, slicing, dicing or chopping, always remember: Tomatoes are sensitive fruit. Be gentle.
For more information on tomatoes cooking and related topics, look over the links below.
More Great Links
- Ehri Kreitler, Allison. "Knife Skills: Two Ways to Dice Tomatoes." Fine Cooking. (Oct. 25, 2010)http://www.finecooking.com/articles/two-ways-dice-tomatoes.aspx
- Flinn, Gallagher. "How to Choose the Perfect Tomato." TLC Cooking. (Oct. 25, 2010)https://recipes.howstuffworks.com/fresh-ideas/dinner-food-facts/how-to-choose-the-perfect-tomato.htm
- Kitchen Bytes: How to Slice a Tomato. Woman's Day. (Oct. 25, 2010)http://www.womansday.com/Articles/Food/Tools-Tips/Kitchen-Bytes-How-to-Slice-a-Tomato.html
- Tomato Basics. Cook Illustrated. (Oct. 25, 2010)http://www.cooksillustrated.com/images/document/howto/JA99_IStomatobasics.pdf
HowStuffWorks finds out how to use the discarded parts of many fruits and vegetables including broccoli, apples, carrots, citrus and watermelons.