This week its British tomato week, set up by the British Tomato Growers Association to emphasis they grow their tomatoes naturally.

Tomatoes are also a great food to demonstrate the quality of kitchen knives and how well they cut tomatoes as well as the level of skills the chef has whilst cutting them.

Most people who have had used the wrong knife to cut a tomato would reveal that mess and frustration that shortly follows.

Butchers Equipment shows you how you can cut your tomato without the mess and the frustration.

Why you should use Serrated Knife for tomatoes

Serrated knives are perfect for tomatoes as they are similar in structure to bread. As they are both soft on the inside and protected by an outer shell, it is difficult to cut them both without causing a mess and ultimately tarnishing the inside.

The serrated knife has little teeth that grabs onto the thin layer of the tomato skin and cuts straight through, without squishing the tomato with pressure or slipping off the side.

Cutting your tomato

If you plan on cooking your tomato you will need to first peel it, you do this by making an “X” mark on the end of the tomato, place the tomato into boiling water for roughly 5 seconds, then into cold water. After you do this the skin around the marking should start peeling, all you will need to do is pull the skin.

Putting the tomato stem side up hold it with your fingertips curled under, so you’ll only scrape a knuckle if you happen to slip with the knife.

If you plan to serve your tomatoes raw for a salad or pico de gallo, it is recommended you first quarter your tomato. To do this you cut down through the stem and place the tomato down so the seeds are facing upwards. You then remove the stem and seeded area, leaving you to cut what is left to any size you want.