Coring and Dicing Tomato

Cored tomatoes are much easier to handle when peeling. Here’s how to do it. Place the tomato on its side, holding it steady with one hand. Just outside the core and next to the stem, insert a small knife about ½-inch into the tomato. Rotating the tomato as you cut, carve a full circle around the stem end, keeping the point of the knife angled towards the center. Remove the core. Be careful when removing the stem to remove as little of the tomato as possible.

To dice tomato, use a very sharp or a serrated kitchen knife to slice the tomato. Cut the tomato into slices, same thickness about a ½ inch, for half-inch squares tomato. Cut each slice into ½ -inch strips. Turn the strips 90 degrees to the left and cut the strips into ½ inch dice.