"If you like to cook, chances are you cut tomatoes almost daily, whether it's for dressing a sandwich, adding to a salad, or prepping a recipe for dinner. However, the fact that we do it so often doesn't necessarily mean that we are doing it right. How many times have you been frustrated by a tomato that turns to mush when you try to slice it?"
"Tomatoes come in dozens of colors, shapes, and sizes, but no matter what kind of tomato you are using, there is a right way to cut it, depending on how you intend to use it. According to chefs and kitchen experts, you should always slice tomatoes horizontally against the core. Since the seed pockets grow vertically, cutting the tomato horizontally keeps the seeds evenly distributed, so your slices remain intact and beautiful."
"The most important thing to know is what kind of knife you should use. While most of us would reach for our trustworthy chef's knife, the best knife for cutting tomatoes is a serrated knife. The ridges on serrated knives grab onto the tomato's thin, delicate skin, which helps to slice straight through it instead of slipping or crushing the tomato. You can use a 6-inch utility knife with serrated teeth when cutting small to medium-sized tomatoes, such as cherry and Roma."
Tomatoes vary in color, shape, and size, and slicing method depends on intended use. Slice tomatoes horizontally against the core to keep vertical seed pockets evenly distributed, preserving slice integrity. Use a serrated knife so its ridges grip the skin and cut without crushing; a 6-inch serrated utility is ideal for small to medium tomatoes and a long bread knife works best for large beefsteak or heirloom varieties. Place the tomato on its side when slicing for picture-perfect rounds. A sharp steak knife can serve in a pinch. Proper technique prevents mushy slices and improves presentation.
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