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The french cooking term for a tomato that is diced without seeds is concasse. This process can be quick and easy with the right tools and knowledge.

First you need a good sharp knife to cut out the core. (You did thoroughly rinse it under cold water didn't you! You dirty little _____!) A paring knife is safest but you can use the tip of a french knife if you grab it on the none blade side and place your thumb a quarter of an inch from the tip so you don't cut too deep. Put the knife tip in and cut around the stem. It should look like a cylindrical cone. From there you cut the tomato into quarters lengthwise (stem side on top). If you knife isn't sharp enough a serrated knife will cut through the skin easily. From there you lay the tomato quarter skin side down and start at the none stem side and cut away the seeds leaving about a quarter inch of seedless flesh. Only cut away the seeds and the water flesh around it. Try to leave as much flesh as possible. Repeat on the other three quarters. Keep the tomato flesh and seeds and throw it into your next stock. Now you are left with four pieces of seedless tomato. Now on to the dice!

A french knife is the ultimate tool for this job. Make sure it is good and SHARP. (I know you rinsed off the tiny steel particles from the sharpening process already right!? I really gotta watch you!) Now this part might be a bit tricky for some of you. You have pieces that are almost heart shaped flattish on top and pointed on the bottom. Now put the quarter skin side down. If right handed take your left hand and curl your fingers into a half moon shape with the sides of the fingers touching and then place the nail of your thumb against the tips of your fingers. This effectively keeps you from cutting your thumb off. (What else are you going stick up your back side instead of working!) Take your left hand with that thumb tucked and place it parallel to the long side of the tomato. Your going to use your knuckles as a guide. Ideally you want little tomato squares when your finished so judge your cuts accordingly and slightly fan each cut to compensate for the point. Your left with three or four long pieces that are slightly wider at the stem end. If you have many to do you can pile them on top of each other to save time. Don't overload yourself or it becomes slippery and unsafe and your cuts aren't as precise. Before you let your little pile go (or if your ambitious grab another little pile and cut perpendicular to your previous cuts...thats 90 degrees kids! Voila there you have concasse tomatoes and all of your digits intact! Adieu.

Learn more about this author, Keith Stirling.
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