Kitchen Tips Tuesday: Slicing Tomatoes


We love tomatoes! In the summer, we can’t get enough of them, fresh from the farm stands. In the winter, the tomatoes we get tend to be a bit mealy at best, and like styrofoam at their worst.

At this time of the year, we resort to cherry or grape tomatoes, or fancier types, such as the kumato, or campari varieties. These little guys can easily be squashed under the blade of even a sharp chef’s knife.

Using a serrated knife, (aka a bread knife, or a steak knife) can make getting a clean slice from a soft tomato much easier. If you don’t have a serrated knife, use the tip of your regular knife to pierce the skin and get the slicing party started.

photo: Glasshouse Images

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