How to slice a ripe tomato
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- Marc Bauer , Master Chef, French Culinary Institute
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Marc Bauer
Master Chef, French Culinary Institute
Sliced ripe tomatoes — the perfect accompaniment for burgers, sandwiches and salads. Marc Bauer, master chef at the renowned French Culinary Institute and its popular L'Ecole Restaurant, shows you how to cut a ripe tomato without crushing it.
The French Culinary Institute cookbook
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Instructions
How to slice a ripe tomato
Note: The absolute must have for this task is a sharp utility or chef's knife. Without one, you will end up tearing, or crushing the tomato and ruining the elegant presentation that a properly sliced tomato provides.- Remove the tomato's core. Placing you thumb approximately one inch from the end of a paring knife, insert the knife point into the tomato at an angle, anchor your thumb in the middle of the core, and rotate to cut out the core.
- Use a utility knife to cut the tomato in half.
- Place the cut side down on your cutting surface. Place the point of your utility knife just past the cut tomato, and draw the knife towards you, slicing the tomato.
- Curl the fingers of your left hand into your palm and hold the tomato so that you can use the knuckles of your fingers to control the thickness of your slices. (Use this technique for all slicing. It's a safe way to prevent you from inadvertently cutting the tips of your fingers!)
- Did we say that a sharp knife is the key to successfully slicing a ripe tomato?
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How to slice a ripe tomato
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