Tomato

Core and dice

1. 1

   Cut a cone around the stem scar with a paring knife.

2. 2

   Halve; scoop out seeds and jelly if you want firm dice.

3. 3

   Slice, then cut across into dice.

Peel (concassé)

1. 1

   Score a small X in the base.

2. 2

   Lower into boiling water for 10–20 seconds until the skin curls.

3. 3

   Plunge into iced water, then slip off the skin.

4. 4

   Quarter, deseed and dice.

Tips

• A sharp or serrated knife slices skins without squashing.

Knife cuts that suit it

• Small dice6 × 6 × 6 mm

• Brunoise3 × 3 × 3 mm (fine brunoise: 1.5 mm)

Use it in

• Pico de gallo
• Tomato bruschetta
• Gazpacho
• Kachumber