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 on the next page.