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.
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!