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I don't know how many portions that was, but 40 tomatoes went into it.
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And by 40 tomatoes, I mean 40 tomatoes small-diced by hand. But you know, that's in addition to those 6 onions, 6 bunches of cilantro, 4 bunches of scallions, and 12 jalapeƱos all small-diced. Repetitive motion injury aside, this meant a lot of time meditating on how tomatoes could be diced better/faster.
So the one thing I hate about cutting tomatoes is that usually the skin is so tractionless that the knife experiences resistance trying to cut. So I wanted a dicing method that would sidestep cutting into skin. Several experimental methods later, I settled on this one.
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First cut the sides of the tomato off so the tomato is one block (this is good practice for cutting cube-shapes out of any cylindrical-shapes, like a carrot for example).
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Cut the block into slices (vertical cut) and then cubes (horizontal cut).
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Take the tomato sides/ends and slice, then dice those.
And there you have it, the dicing tomato method that is almost all flesh and no skin. Now salsa fresca your way to happiness!
Great tip! We planted a tomato plant this summer and have a surplus of tomatoes! - Sidra
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