How to Dice Fresh Tomatoes

Use a sharp knife when dicing the tomatoes.

When dicing fresh tomatoes for a recipe, removing the seeds and skin before dicing produces meaty bits of tomato. If you are preparing the tomato for a fresh green salad, skinning the fruit isn't necessary. Removing the seeds will improve the overall appearance of your salad. Always wash your tomatoes thoroughly, in cool running water, before you begin.

Things You'll Need

• Paring knife
• Serrated knife
• Pan
• Bowl

Instructions

1. Insert the tip of a paring knife into the top of the tomato and cut closely around the core. Remove the core.

2. Cut an "X" shape in the opposite end of the tomato.

3. Bring a pan of water to a boil and drop the tomato in the boiling water for ten seconds.

4. Immerse the tomato immediately in a bowl of cold water.

5. Peel the skin from the tomato, beginning at the X cut, using the paring knife. Dispose of the skin.

6. Cut the tomato in half, with the core end on one-half, and the X cut on the opposite half, using a serrated knife.

7. Turn each half over, with the cut end facing downwards and gently squeeze out the seeds. Use the tip of the knife to remove any strays. Dispose of the seeds.

8. Cut each half into slices, using a serrated knife. Stack the slices and cut into strips, and then cut the strips into pieces.

Tips & Warnings

• Skip steps 2 through 5, if dicing without peeling the tomato.

References

• Professional Cooking; Wayne Gisslen; 1995