00:00Today we're going to dice tomatoes for salads with the pulp or no pulp. That's totally up to you.
00:07Hey, I'm Laura and on my channel I share simple videos like this one so you're more confident
00:11in the kitchen and cook more meals at home. If that's your jam, hit the red subscribe button
00:16so you and I can cook together a couple times a week. The first method is I'm going to slice the
00:20end of my tomato and then I'm going to slice it into pieces and then lay them into flat pieces.
00:30This is particularly helpful if you're not very skilled with your knife so you're going to make
00:36vertical lines, turn it onto the side and here you have cubed tomatoes. This is with the pulp.
00:45Now if your large knife is not very sharp, you can also grab a smaller serrated knife. Worst case
00:53scenario, a serrated bread knife. Let me show you how this one cuts right through your tomato.
00:58Same method applies. We're going to cut it into vertical pieces, turn it to the side and the
01:03serration of the knife helps you cut through the skin. If you want to cut a tomato without the pulp,
01:08this sort of tomato, I'm going to again slice the ends. I cut it in half and then I take a small
01:14spoon and remove all the seeds. This part right here, you could also use the knife and scoop it out
01:23just like that. Now kind of like you would with your peppers, skin side down, you cut it into strips
01:29and again turn it and cut it into cubes. With a serrated knife, you would do the same thing.
01:37Now when it comes to a large beefsteak tomato, basically you're going to do more or less the same.
01:43You can either remove the core or you can slice it right off. You can slice it into thick slices
01:50and if your knife isn't sharp, you can do a serrated knife to do the job. Once you have the
01:55tomato rounds, you can slice it horizontally, turn it to the side and then into cubes.
02:01And that my friends is how you dice a tomato with pulp, no pulp, or salads. Let me know in the
02:07comments below what your preferred method is and what's your knife situation like. Let's talk about
02:12this in the comments. See you next time.
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