Video: Dicing Fresh Tomatoes

I love finding new "cooking hacks." :)

Americans please note: it is pronounced "tomARTo" NOT "tomAYTo"!

I find it inadvisable to core the tomatoes before blanching, and cutting the x in the bottom serves no purpose at all. I note that she was seeding the tomatoes into a sieve- she didn't mention it, but the gelatinous liquid surrounding the seeds is quite flavorful. There are, of course other methods. Tomatoes can be roasted briefly over an open flame and plunged into cold water (ice is not necessary)- if you have a gas stove, this is probably the fastest for a couple of tomatoes (they have to be ripe)- this can also be done in the broiler or on a grill. Large quantities of tomatoes can be cut in half, cooked about ten min. and run through a food mill, which will remove the skins and seeds- this is best for sauces or soups, of course you can't dice them. Or a few tomatoes can be cut in half and run face down over a box grater- the skin won't go through. All methods work best with tomatoes picked ripe- for supermarket tomatoes, your b

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I agree with you Chipper56 !!!

Shucks, I just got through canning tomato soup and could have used this video to get ideas on how to get rid of the seeds! Oh well, so my tomato soup has some seeds...at least I knew how to get rid of the skin.