Thursday, September 16, 2010

How to Slice a Tomato

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If there is one particular thing that has perplexed me in the kitchen for years it is how to deseed and slice a tomato without mutilating it.    Funny isn't it?  You would think this is one of the easiest things to do, right?  Well, not for me.  If I was ever a guest in someone else's kitchen and they said "Would you mind slicing up a tomato" I wanted to run, to hide, to do ANYTHING but slice that tomato.  I would instantly feel like a klutz.  I would start praying dear Lord please help me do this, let no one pay attention to the seedy squished tomato, and please let a valium magically appear!!  Well friends, no more will a little ol tomato intimidate me!  I've got this one whipped and so will you.


Here we go.


First pick out some gorgeous ready to eat tomatoes and then cut out the core.  Take a small knife insert by the stem at a slight angle and cut about 1 inch into the tomato.  Now make a circle around the stem and the core will pop right out.




There is some debate about what kind of knife to use to slice a tomato.  Serrated or Non-serrated?  I picked up a non serrated knife because my tomato was a bit firm, but if the tomato was a little soft I would have used a serrated knife. If you are using a non serrated knife just pierce a little hole with the end of the knife first before slicing.  One thing is for sure either way it must be sharp.  Just use what you have!


Next for a round tomato like mine cut the tomato in half around the circumference.  If you are using a plum tomato cut in half from top to bottom.   Now see all those seeds (in your tomato not the photo).  Just poke your finger in each hole and the seeds will pop right out into the sink.  If you prefer you can use a knife or small spoon, but it is much faster using your fingers.




Now slice up that tomato.




Gorgeous deseeded sliced tomato!!!  Welcome to my sandwich!




Tomato Tips


  • Store tomatoes stem side down on the counter or in the pantry.  Keep them at room temperature and away from direct sunlight.  Never refrigerate.  Refrigeration will make them pulpy and destroy the flavor, YUCK!
  • To ripen place tomatoes and an apple in a paper bag pierced with a few holes and let sit for 2 to 3 days at room temperature.
  • Need to peel that tomato?  Cut an X on the bottom of the tomato, drop in boiling water for 30 seconds to 1 minute, remove from water and place in ice cold water to stop the cooking.  When cooled use a paring knife to grab the skin at the X and peel.  

Go tackle a tomato!

Too-da-loo,
Shannon

1 comment:

  1. This trick worked like a charm.. I am grateful you posted this!!

    ReplyDelete