How to Cube a Tomato

The uniform size of diced tomato cubes makes them more visually appealing when you want to add tomatoes to salads or mix them with pasta, vegetables or rice. Seeding prevents the tomato pulp from making a mess, but you can dice tomatoes with their seeds and pulp if you want the extra juice for flavor or liquid in the finished dish. Use a serrated knife when cutting tomatoes, since it can easily cut through the skin without crushing the vegetable.

Things You'll Need

  • Cutting board
  • Serrated knife

Seeded Tomato Cubes

  1. Insert the tip of a serrated knife into the top of the tomato and cut out the stem end. Remove the stem end and dispose of it.

  2. Slice the tomato into quarters, from stem end to the bottom of the tomato. Lay the slices with the skin-side down on the cutting board, and cut out the seed cavity on each quarter. This method works well for plum tomatoes and tomatoes with large seed cavities. Alternatively, remove the seeds and pulp with your fingers if the tomatoes have small seed cavities, such as is common with many round tomato varieties.

  3. Slice each tomato quarter into strips. Make the strips the desired width of the finished cubes.

  4. Cut horizontally across the strips, using cuts of the same width, to create diced tomato cubes.

With the Pulp

  1. Cut out the core of the tomato. Leaving the pulp in the cubed tomato is best suited to round varieties with few seeds.

  2. Slice the tomato into even slices the desired width of the cubes. Begin slicing at the stem end and work toward the opposite side of the tomato.

  3. Separate the slices into stacks of two or three. Cut the slices into strips the same thickness as the slices. Turn the tomato stack a half-turn and slice again to create diced cubes of tomatoes.

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