Thetomatois perhaps the most useful yield - mistaken - for - veggie in our culinary arsenal . You ’ll find it in Indian masala sauce , South African bredie , Italian marinara and the good - old U.S. star sign salad . alas , you ’ll also receive it in many a trash can after a hapless cutting job turns it to slop .
It does n’t take much endowment to cut a tomato plant well , but it does take some charge . Here , five tip to help you rick a beautiful Lycopersicon esculentum into a slice , a chunk or a sodding , tiny public square you may be proud of .
Cutting a great tomato begins with , yes , a dandy tomato .
Tip No . 1 : Choose sagely .
5. The Right Tomato
It ’s tough ( and kind of pointless ) to cut a badtomatowell .
Any Book of Job deserving doing is worth doing with a prissy piece of garden truck , so begin your sauce , garnish , pico de gallo or Warren Earl Burger topper by choosing cautiously .
Contrary to popular belief , color is not the best direction to beak a tomato plant . Yes , you want one in a bass hue , but there are other factors to consider . A good tomato is spare of contusion and sour spots ; it feel heavy and firm but still tender , and it smells like a love apple . If it does n’t , it ’s not ripe enough .
Tip No . 2 : With the proper fruit in hand , get hold of for the ripe tool .
4. The Right Knife
Why do so manytomatoesend up a mangled , schmalzy sight ? Because so many people are going at them with the wrongknife .
For cutting a tomato , go with something serrated . The flesh is so tender , a smooth knife can end up pressing into it rather of cutting through it . Simply saw through the fruit using a light touch , and you ’ll find it gives easily and form a nice edge .
Tip No . 3 : Out with the ruffianly !
3. Prepping
Coring atomatoafter slicing it is less than ideal , since it means extra pressure on the physique . Instead , off the root word first .
Using a small , very sharp paring tongue and a very gentle grip on the tomato plant , transfer the toughened core at each close by belong in at an slant . With the tongue slip in about three - fourths of an column inch from the prow , twist the tomato until you ’ve get yourself a cone you may pop in good order out .
Then , start your chopping .
Tip No . 2 : For a rough cut , heap ‘em up .
2. Rough Chopping
When you ’re cuttingtomatoes for sauce , you do n’t need to remove the seeds , and you do n’t necessitate stark little cubes . Any onetime shape will do . So save prison term by chopping in stacks .
lead off by cutting the cored tomato plant into slices , and then make stacks of two slices each . Cut through each deal , splay 90 degrees after each pass , until you ’ve got your want size of tomato ball .
If , on the other hand , you ’re makinggarnishor pico de gallo , you may want something a bit less rustic .
Tip No . 1 : Take your time .
1. Precision Dicing
For a thoroughgoing cut , there are no shortcuts . muckle are out , and quarter are in .
Instead of fade , issue the cored , wholetomatointo quarters . Then , cautiously polish off the seeds ( a spoon work great for this ) , and slice the stay flesh into strips , one quarter at a clock time . Rotate 90 degrees and dice into perfect little cubes of tomato goodness .
Whether you ’re coring , fade , dice or chop , always remember : Tomatoes are sensitive yield . Be gentle .
For more information on tomatoes cooking and link up subject , look over the links on the next page .
