Content

• To step
• Method 1 of 4: Cutting a tomato
• Method 2 of 4: Dicing a tomato
• Method 3 of 4: Make tomato wedges
• Method 4 of 4: Cut grapes or cherry tomatoes
• Tips
• Warnings
• Necessities

Whether you're making a sauce or a salad, tomatoes are a great addition to any meal. Before you can cook and eat the tomato, however, you may want to cut it. It's easy to learn how to slice tomatoes. Once you know that, you can move on to dicing tomatoes or making wedges. If you have very small tomatoes, such as grape tomatoes or cherry tomatoes, you can cut them at once using two lids. Don't forget to wash your tomatoes before cutting!

To step

Method 1 of 4: Cutting a tomato

1. Cut out the core of the tomato with a paring knife. Place a tomato on a cutting board with the stem facing up. Cut a circle about 1-2 cm deep around the stem. Remove the core by pulling it out or scooping it with a spoon.
   • A tomato borer is a spoon with sharp points. Once you have it, use it to gently dig under the stem and pull it out.
2. Place the tomato on its side. The empty core must point to the left or to the right. This will help you see that beautiful heart when you cut the tomato.
3. Hold the tomato with your fingers curled inward. This will help prevent accidental cuts while cutting. Hold it to the end of the empty core. When you cut, the flat, dull edge of the blade should lightly touch the knuckle of your middle finger.
4. Cut through the tomato with a serrated knife. Start at the end opposite the core. Make a slice by cutting the tomato about 7 mm from the edge.
   • While a sharp knife will cut a tomato, a serrated knife will prevent all of the juice from draining.
5. Make sure the slices are of the same thickness. How wide you make the slices depends on your preference. While cutting, try to keep each slice of tomato about the same size.
   • Move your fingers back slightly each time you cut. This will keep your fingers away from the blade.

Method 2 of 4: Dicing a tomato

1. Remove the stem and core with a paring knife. Cut in a circle around the stem and dig out the stem with a spoon. You can also use a tomato corer.
2. Cut the tomato. How thick you cut the tomato determines how thick your dice will be. Wider slices will give you a thicker die, while thinner slices will give you small cubes. Keep cutting until the whole tomato is done.
3. Stack two or three slices at a time. Cut the slices all at once. If you have very thin slices, you may be able to stack a few more. You then have two or three stacks when you are done.
4. Cut the stack into strips with a serrated knife. Make sure to cut all the tomatoes in the pile. It doesn't matter which direction you start, as long as you cut all the strips in the same direction.
5. Cut the bars into pieces. Cut the strips at a 90 degree angle to dice the tomatoes. Continue until all the bars in the stack are completely diced.
6. Repeat this with the rest of the stacks. When you're done with one stack, move on to the other. When you are done dicing the tomatoes, you can add them to your recipe.

Method 3 of 4: Make tomato wedges

1. Pull off the stem. There is no need to completely strip the tomato of its core when making wedges. If there is a green stem on your tomato, pull it off with your fingers.
2. Cut the tomato in half with a cleaver or serrated knife. Using a sharp knife, cut straight down through the core (or where the stem was).
3. Cut each half in half to make quarters. Place the cut half down against the cutting board on each side. Make a cut through the center of each half. This will give you quarters.
4. Cut the quarters in half again. Doing this will leave you with about eight tomato wedges. If you want smaller wedges, cut each wedge in half again. You can keep doing this until the pieces are the correct size.

Method 4 of 4: Cut grapes or cherry tomatoes

1. Find two plastic lids or plates of the same size. The lids can come from plastic vegetable containers, large yogurt containers, or butter dishes. If you are using plates, get flat plates and not soup plates.
2. Place the tomatoes between the lids or plates. Leave the tomatoes on their sides on one lid or plate. You can do as many tomatoes as you can. Keep them in a single layer. Place the other lid on top when you're done.
3. Press the top with one hand all the time. Don't press too hard. You want to keep the grapes or tomatoes in place, but not crush them.
4. Cut the tomatoes between the plates with a serrated knife. While cutting sideways between the lids or plates, move the knife back and forth in a saw motion. Work slowly and always keep one hand on the lid or plate. Once you reach the other side, you can continue with your recipe.

Tips

• Before cutting, the tomatoes should be kept at room temperature to retain their flavor.
• Sharp blades work better when slicing tomatoes than dull ones.

Warnings

• Always be careful when working with knives. If you cut yourself, clean and bandage the wound before proceeding. If it is severe, call a doctor.

Necessities

• Cutting board
• Paring knife
• Serrated knife
• Two lids or plates
• Tomato borer