A couple of weeks ago a friend asked me if my husband and I wanted to do a “creative date” with them. I was super excited when she said that she knew a woman who was a legit French chef at a hotel downtown Denver who had a little side business of going into people’s homes and fixing a full gourmet meal as she taught them how to make it along the way. So fun! So we had a little double date at my friend’s house and I learned so much and the meal was AMAZING!
Among the many things that she taught us, one of the things that she did blew. my. mind. She diced up a tomato for bruschetta in a hot minute! When you dice a tomato for something like bruschetta you don’t want the seeds. Seeds make it too soupy/juicy and changes the flavor of the tomato. Apparently that is good for salsa, bad for bruschetta.
So today I am sharing what I learned that night on how to deseed and dice a tomato lickity split! First, start with some good Roma tomatoes.
First, cut the ends off. Then cut at an angle into side of tomato and cut right along the outside of the “core” of seeds in the middle.
Keep following around the outside of the seeds with your knife until you are back where you started and voila! All of the seeds are gone! Then just slice and dice the flesh your tomato and you’re done!
Now this may be common knowledge but maybe it’s new to you too? All I know is that I was super impressed and couldn’t wait to share! Happy Tomato Dicing! 🙂
Thank you for the great tip. I have a garden with an abundance of tomatoes. When I cut them, they usually do not look very nice. Will use this tip.
That’s ridiculously simple and I’m ashamed that I never knew to do that! I always just cut them up and pushed the seeds off to the side which wasn’t very effective, lol.
Landee, that’s amazing! Can you tell me why you make that second cut? Can you just cut the top off a little larger at an angle, or no angle at all? I am SO trying this for my appetizers tomorrow! Thanks.