The tomatoes right now are so ripe and delicious that they practically melt in our mouths. We should know - we've been eating enough of them! They're also so ripe that they can get easily bruised or mangled as we try to slice them up for salads and sandwiches. Do you remember the best tool for cutting up a tomato?
Our favorite tool for the job is still a serrated knife.
Instead of cutting straight down, we gently draw the serrated knife through the tomato in a slicing motion and with very little downward pressure. It seems a little counterintuitive to use such a big, long knife to cut up a delicate little tomato, but we've truly never gotten a cleaner cut or more precise slicing with any other knife.
We think this is because serrated knives are usually the sharpest knives in the kitchen. We mostly use them for slicing loaves of bread, so they never get the hard work-out of our chef's knives and paring knives. Their edges stay sharper for much longer.
Is this how you cut your tomatoes or do you have another method you like to use?
Related: Home Cooking: Slow Roasting Tomatoes