Tomatoes are widely available in a variety of shapes and sizes, from large beefsteak tomatoes through plum and salad varieties to cherry tomatoes. They have endless uses, both raw and cooked. Choose firm tomatoes with deep red skins and a definite tomato aroma.
1. Tomato skins are often removed as they can be indigestible. Plunge the tomatoes into boiling water for 10 seconds (no longer or the flesh will start to cook). Drain and refresh in cold water. Once cool, remove, dry and peel the tomatoes. Use as required.
2. Quarter the peeled tomatoes through the core and, using a teaspoon, scoop out and discard the seeds and juice.
3. Stack the deseeded tomato quarters, slice lengthways and then across to create fine dice. Try not to crush the tomato as you cut, to ensure the dice retain their shape and don’t turn into a mush.