Chop Tomatoes for Tomato & Parmesan Soup Recipe

Video Transcript

"Hi! My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to make rustic Italian bread and tomato and Parmesan soup. It is going to be excellent. All right so here we are with our tomatoes. So the first thing we are going to do is take these nasty stems, pluck them out; usually they just come right out because the stems don't taste very good. Also, if there is any stickers underneath your tomatoes, peel those off because no one wants to eat a sticker. I think small kids probably would but other than that. So I've got our knife and I am going to show you how to core a tomato using a full size knife. Just stick the knife in like that and just work it around as such, pop it out and there you go; just like magic. It is a little more difficult with a smaller tomato I won't lie to you but it can easily be done and obviously you can save yourself of all of this hassle if you had a tomato core or if you wanted to have someone else core your tomatoes for you. Oops, that one hit the floor. That's okay it was trash any way. Of course, these tomato cores can still be used in your vegetable stock which I made vegetable stock for this recipe so it is always good to have around and you know you just put them in there and cook everything else and straighten it out at the end just like you would any other stock. Also these tomatoes to be hones with you, the reason I am using these particular ones is they are some I had sitting around that were starting to get soft, really really ripe which means they are perfect for making soup. So this being said, let's sweep this up, toss it in the trash real quick. All right for dicing these tomatoes, we are going to go to a nice big chop so pretty simple stuff just like that. Just like this, going to get to this way, why not three. We are going to do just like this. I am not too concerned because these tomatoes, we want them to stew down, cook down and so there is something relatively small but we don't want to puree them, we don't want to mince them up and we also don't want to just cut them in half because then you are going to have a big piece of tomato skin just floating around your soup and that is never any good. So something that is a nice manageable size that we can cook down low will work just fine. That's it so let's move on to our next vegetable. "