How to Cut a Tomato

Prep: 5

Cook: 0

Total Time: 5

Yield: 1 serving

Course: Condiment

Cuisine: American

Calories: 22kcal

Here are my tried and true methods for cutting tomatoes. From prepping a salad to making salsa, or a sandwich, this guide has got you covered.

Wash - Rinse the tomato under cool running water. Dry with a clean towel.
Wedges - Place on a cutting board stem-side up. Cut in half lengthwise through the stem side. Place each half cut-side up, then make angled or straight vertical slices down to create wedges.
Slices - Place the tomato on its side on a sturdy cutting board. Use a knife to slice about 1/4-inch from the top to remove the stem. Firmly hold, and slice the tomato crosswise, about 1/4 to 1/2-inch thick slices.
Diced - Place on its side on a sturdy cutting board. Use a knife to slice about 1/4-inch from the top to remove the stem. Firmly hold, and slice the tomato crosswise, about 1/4 to 1/2-inch thick slices.
Stack a few of the slices, then cut the slices into 1/4, 1/3, or 1/2-inch thick strips. Turn the tomato slices 90 degrees, and make perpendicular cuts the same width across the slices to create smaller diced pieces.
Diced with Seeds Removed - Trim off a small portion of the stem and bottom end, about 1/4-inch crosswise. Place cut-side down and slice in half lengthwise. Working one half at a time, carefully run a knife parallel along the inside flesh to remove the pulp and seeds. If needed, use a spoon or fingers to scoop out the seeds. Slice into strips, then dice into small cubes. Dice the trimmed pieces.
Stuffing - Cut the tomato in half lengthwise through the stem, then scoop out the pulpy seeds to create a clean cavity.

Yield: One diced tomato yields about 1/2 cup, depending on size.
Storing: Place cut pieces in an airtight container for up to 3 days. Tightly wrap partially cut tomatoes in plastic wrap or foil.
Freezing: Frozen tomatoes can last for up to 12 months when stored in an airtight container or resealable plastic bag. The texture will become mushy, so its best used in cooked or pureed dishes.

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