hello guys i got a question on what method you use to dice your tomatoes

[r0bz]

hello guys I got a question about what method you use to dice your tomatoes for a long time to haven't found a good method
please link a video of the method
thank you

 

[blokey]

This is how I usually do it, excuse my poor skill and the slipping on skin

 

[daddy yo yo]

cut crosswise, put into boiling water, peel.

cut in quarters, put on board (ex-) skin-side-down, remove seeds by horizontal cuts.

cut in stripes, then cubes.

enjoy.

 

[r0bz]

This is how I usually do it, excuse my poor skill and the slipping on skin
View attachment 224897

wouldn't it be easier to cut like an onion leaving the end intact?
thank you for the vid

 

[cooktocut]

I don’t have an accompanying video, but I usually take the entire whole tomato, make vertical cuts like I would an onion, then turn it over to one side and do the same thing. Then I just chop. Does require a pretty sharp knife tho.

 

[stringer]

Here is one I did a few years ago.

 

[Dan-]

Open can, dump

 

[Pie]

I usually quarter, remove seeds, stack them, cut into strips then dice to cubes. It’s not the fastest but when you want really clean salsa or something with no pulp it ends up looking pretty nice.

 

[chefwp]

This is how I usually do it, excuse my poor skill and the slipping on skin
View attachment 224897

try putting the skin side down, works well for peppers too, sort of puts the skin between a rock and a hard place, or the edge and a hard board. Otherwise I do it just like you do, I find using pull cuts much easier for these soft fruits in contrast to my usual push method.

 

[coxhaus]

I live in tomato country. What we don't grow Mexico does so we have good tomatoes most of the year. I eat all the tomato, skin, juice and seeds. They all add flavor. But to be honest I don't eat tomatoes like above as they have very little flavor. I skip tomatoes in the dead of winter for maybe 3 months. We still have hot house cherry tomatoes that we get by with during the winter grown here.

The only tomatoes I skin are leftovers from my garden that I store in the freezer for winter use. After tomatoes freeze, they skin when they thaw. There is no reason to boil water to skin them.

 

[Jovidah]

Open can, dump

Same. I have yet to find a full-sized potato in a Dutch supermarket that's actually worth bothering with.

 

[blokey]

wouldn't it be easier to cut like an onion leaving the end intact?
thank you for the vid

Onions have layers tomato don’t, tho some people do use that techniques.

 

[riba]

Same. I have yet to find a full-sized potato in a Dutch supermarket that's actually worth bothering with.

Yes, tomato gets auto corrected to potato for us dutch people.

 

[Jovidah]

Yes, tomato gets auto corrected to potato for us dutch people.

I don't know how this happened.... but it's not entirely wrong either; most supermarkets won't have decent potatoes either.

 

[mpier]

wouldn't it be easier to cut like an onion leaving the end intact?
thank you for the vid

I do it like that especially for salsa, cut them in half like an onion then put the half face down skin up but cut horizontal first at the thickness preferred then finish like a normal onion dice, it’s fast and easy with nice perfect little cubes left in the end.

 

[Pie]

I do it like that especially for salsa, cut them in half like an onion then put the half face down skin up but cut horizontal first at the thickness preferred then finish like a normal onion dice, it’s fast and easy with nice perfect little cubes left in the end.

This way for fast juicy stuff - can’t be beat with a low grit edge.

 

[r0bz]

Here is one I did a few years ago.

i saw this but it seems like I cant do it I don't have the guts to use my knives like a meat cleaver with a tomato hahahah

 

[r0bz]

I do it like that especially for salsa, cut them in half like an onion then put the half face down skin up but cut horizontal first at the thickness preferred then finish like a normal onion dice, it’s fast and easy with nice perfect little cubes left in the end.

if you have a vid of that will be very interesting to watch never the less thank you for your comment !!!

 

[stringer]

i saw this but it seems like I cant do it I don't have the guts to use my knives like a meat cleaver with a tomato hahahah

I don't think you're using your meat cleaver right hahahah

 

[r0bz]

I don't think you're using your meat cleaver right hahahah

i do use it correctly hacking with it

 

[kpham12]

Not my video, but I use this method a lot. You don’t need a suji like in the video, I use a gyuto, cleaver, petty, etc but your knife does need to be pretty sharp.

 

[r0bz]

Not my video, but I use this method a lot. You don’t need a suji like in the video, I use a gyuto, cleaver, petty, etc but your knife does need to be pretty sharp.

very nice I do think though it is easier to do the first cuts before halving the tomato

 

[kpham12]

Tomato dice “onion style”

 

[mpier]

Tomato dice “onion style”

That’s generally the way I do it, except I do the horizontal cuts first, it’s just easier for me.

 

[Rangen]

Nice technique in this thread, and nice sharp knives. But the tomatoes...it's one of the short list of things I miss about California, beautiful, truly ripe tomatoes in season. They taste and smell great, and they would not come close to breaking down into neat little cubes.

I can't get them now, either.

 

[daveb]

https://www.wasserstrom.com/restaur...Jp_OfP7jTlkzBCgXfvfv6JWFXww3O5P0aAkEnEALw_wcB
hehe Worked prep at a place with one of these. It wasn't pretty but it would make a pile of tomatoes (or onions) in a minute.

I use same technique as Stringer when I'm dicing for a loose application - salsa, soup, etc. When I want minimum juice and just the flesh - I'll use Roma tomatoes, quarter and then seed them. Dice the remaining flesh.

 

[Keith Sinclair]

Making Lomi Salmon at least one 25# case of tomatoes. All of tomato used except core. First wash & core the whole case used red handle it's fast.

Then slice tomato chop the slices in two directions use spine of gyuto to sweep into a container just little lower than cutting board.

My station at right hand corner of table, put sheet pan on trash can container on top for a lot of cutting so don't have to touch ingredients while cutting at speed.

 

[Dan-]

 

[M1k3]

 

[Jovidah]

Not gonna lie that grater actually looks like an interesting design. Looks a lot faster than grating with a Microplane.