Don’t cut corners!
Caitlin Bensel
The punishing humidity of Southern summers is worth it for all the beautiful tomatoes the season yields.
The teeth on a serrated knife can slice through the tomato’s skin without squishing the delicate flesh.
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They should have consistent colorif red, the tomato should be completely red with no yellow or green spots.
Ripe tomatoes will be firm, so avoid soft, squishy ones.
The stem should be green, not brown or dried.
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Give it a sniff to verify it is fragrant.
Once home, store unripened tomatoes on the counter.
Ripe tomatoes should be eaten in a day orstored in the refrigeratorto preserve freshness for up to two weeks.
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Before cutting, launch the tomatoes under cold water and pat dry with a clean towel.
This will require a different knife, however.
Then, the core should pop right out!
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Place your tomato on its side with the core facing your dominant hand.
Trim the top of the tomato off.
Continue making parallel, horizontal cuts across the tomato using sawing motions and even, gentle pressure.
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The further apart you space slices, the thicker they will be.
Slice your tomato into approximately 1/4-inch-thick slices (for a larger dice, aim for 1/2-inch thickness).
Slice horizontally across the strips to dice.
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Repeat with any remaining tomato slices.
Place the tomato on your cutting board with the core upright, facing you.
Cut the tomato in half, straight through the core.
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Quarter the tomato, again straight through the core, so that you have four even-sized pieces.
Cut down each quarter into your desired wedge thickness, continuing to cut straight through the core.
The thinner you go, the trickier it becomes to keep the seeds intact.
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you’ve got the option to also use your fingers or a spoon to remove them.
Try out this clever hack for speeding the process up.
Place a handful of cherry tomatoes on a small plate or plastic lid.
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Place another plate or lid of the same size on top, sandwiching the tomatoes in between.
That’s because once cut, tomatoes can harbor harmful bacteria and are also more prone to spoilage.
Whether sliced or diced, store cut tomatoes in anairtight container in the fridgeand use within two days.
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U.S. Food and Drug Administration.Selecting and Serving Produce Safely.
Credit:Caitlin Bensel
Credit:Caitlin Bensel
Credit:Caitlin Bensel
Credit:Caitlin Bensel
Credit:Caitlin Bensel
Credit:Caitlin Bensel
Credit:Caitlin Bensel
