First, cut the tomatoes across their “equator” rather than north-to-south.
Scoop out the snot and seeds.
Then you can slice and dice only tomato meat as small as you like.
FatdrunkJake
Buy firm Roma tomatoes. Use a sharp knife
bhender
Firm roma tomatoes, stand them up vertically so the butt is on your cutting board. Do like three or four slices, turn 90 degrees, and do like three or four slices.
DO NOT CUT ALL THE WAY DOWN TO THE BOARD. The butt holds it all together, like when dicing an onion.
Lay it on the side and work your way down to the butt with vertical cuts. Eat the butt, put the rest in your pico. It’s kind of like dicing an onion, but all of the cuts are a vertical motion, if that makes sense.
The professional tool is called a punch, but you probably don’t want one unless you have trouble using a knife. They take up a lot of space and are a bitch to clean.
Source- worked in many TexMex restaurants, made like 1000 gallons of pico both by hand dicing and by using the punch tool in my kitchen days.
Using firm but ripe tomatoes and a sharp knife, cut off large “cheek” pieces and remove the seeds and liquidy parts and discard. Cut the cheeks into thin strips, then line up a few of the strips together skin down and slice finely across to get small square pieces. It is fiddly and takes patience but it’s worth it for the beautiful and tasty results.
6 Comments
First, cut the tomatoes across their “equator” rather than north-to-south.
Scoop out the snot and seeds.
Then you can slice and dice only tomato meat as small as you like.
Buy firm Roma tomatoes. Use a sharp knife
Firm roma tomatoes, stand them up vertically so the butt is on your cutting board. Do like three or four slices, turn 90 degrees, and do like three or four slices.
DO NOT CUT ALL THE WAY DOWN TO THE BOARD. The butt holds it all together, like when dicing an onion.
Lay it on the side and work your way down to the butt with vertical cuts. Eat the butt, put the rest in your pico. It’s kind of like dicing an onion, but all of the cuts are a vertical motion, if that makes sense.
The professional tool is called a punch, but you probably don’t want one unless you have trouble using a knife. They take up a lot of space and are a bitch to clean.
Source- worked in many TexMex restaurants, made like 1000 gallons of pico both by hand dicing and by using the punch tool in my kitchen days.
https://www.amazon.com/tomato-dicer/s?k=tomato+dicer
Really sharp knife
Tomatoes with more “pulp” instead of seeds
And if you still can’t do it the way you like, maybe just get a kitchen tool like this to do it for you.
https://www.amazon.com/Onion-Chopper-Vegetable-Dicer-Food-Spiralizer/dp/B07DKDNMS3/ref=psdc_284507_t2_B08Y8DYT6P?th=1
Very sharp knife
Using firm but ripe tomatoes and a sharp knife, cut off large “cheek” pieces and remove the seeds and liquidy parts and discard. Cut the cheeks into thin strips, then line up a few of the strips together skin down and slice finely across to get small square pieces. It is fiddly and takes patience but it’s worth it for the beautiful and tasty results.