Tomatoes, while botanically classified as a fruit are treated as a vegetable in the kitchen. While this tidbit may get you two hundred on Jeopardy, it certainly will not help much at all when deciding how to get the most from summer’s bounty. Delicate soups and sauces often call for tomatoes that are both seeded and peeled, this aids in their consistency and digestibility.
Other recipes may call for tomatoes that are seeded and diced, these are typically salsas and garnishes. There are several techniques for seeding tomatoes, but I have found two simple techniques will get you through most recipes.
For delicate dishes follow the technique for peeling and coring the tomatoes. Then, cut the tomatoes in half along the equator and scoop the seeds out of the cavities.
For dishes calling for tomatoes that are seeded and diced follow these steps.
Using a very sharp knife slice just enough off the bottom to create stability.
Just to the side of the stem, or core, use the knife to cut a petal, following the curve of the tomato. Beefsteak tomatoes, such as the one pictured have fairly thin walls and lots of seeds.
Roma tomaotes have fleshier walls, but the technique is the same.
With the tip of the knife remove any seeds that may be clinging to the wall.
Continue working around the tomato.
To dice the tomato place the petals flat on your work surface. Flatten it slightly, if needed.
Cut lengthwise into strips.
Finish by cross cutting into a fairly even dice.