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Slicing a Tomato - Tips

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Published on Jul 18, 2011

How to Slice a Tomato - as part of the expert series by GeoBeats.

I am Rochelle Taylor, I am the resident chef at Sur La Table in Newport Beach, California. This is a Roma tomato, this is the tomato that is most frequently used in cooking because it has a firm texture and does not break down as easily. What we start with, is we want to get rid of the core. This is a tomato shark and it has one sole purpose in life, to do just that, you get rid of the core.

The next thing you want to do, is to cut your tomato in half so we can get rid of the seeds. In culinary school, they taught me that I have to go this way, and squeeze the tomato. But that just leads you with a squeezed, mushy tomato. so, what I do instead is cut it this way, because then you can use something that everyone has in their kitchen, a spoon, works much more effectively to take the seeds right out.

Not only that, but that also gives you something to hold onto. Your knife will go much more easily through the flesh than the skin. so you want to hold the tomato like this. If you notice, I am rolling the tomato as I cut, that way these are all the same thickness. Once you have that done you will then turn all the sticks to the side, cut them into squares and you have a nice evenly diced tomato. And that is the best way to dice a tomato.

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