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Seeding and dicing a tomato can be challenging if the small cooking tricks that chefs use are not known. Without careful attention a mushy, moist red glob may appear on the cutting board ruining a ripe, juicy tomato.

I used to pick fresh tomatoes from my garden. With anxiousness I brought my tomatoes into the kitchen to seed and dice them for our evening meal. More often than not, I ended up with a huge mushy mess on the cutting board.

I decided to investigate how to seed and dice with precision. After careful review, I learned how to properly seed and dice a tomato. Here are some tips I discovered:

TIPS TO SEED A TOMATO

CUT: In order to refrain from exposing the seed compartments inside the tomato, cut the tomato in half from side to side and not from top to bottom.

SCRAPE: With a small rounded tool such as a small spoon or a tiny melon scooper or with your finger, gently scrape the seeds out of the tomato.

You can squeeze the seeds out of the tomato, but this method causes the outer portion of the tomato to become distorted and makes dicing a bit more complicated.

TIPS TO DICE A TOMATO:

If seeding is desired before dicing, follow the seeding tips first.

REMOVE FLESH: If you would like to remove the flesh of the tomato before dicing, slice a petal-sized amount off the tomato and gently remove the flesh. Complete this process until the entire tomato is cut into small petal-sized amounts with the flesh removed.

PRESS EACH PETAL: Press each petal down until it is flat and cut this piece into three equal-sized strips, approximately 1/2 of an inch wide. Then slice the pieces across the cuts into 1/2 inch squares.

Complete the process until all petals have been diced.

With these simple steps to you can now easily seed and dice a tomato to make a savory salsa or a piquant ceviche for today's menu.

Learn more about this author, Lili Melton Ph.D..
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