The Ultimate Guide to Chopping, Slicing & Dicing Tomatoes

Let’s face it—cutting tomatoes can get messy fast. Whether you’re prepping a vibrant salsa, building the perfect sandwich, or tossing together a fresh summer salad, neat tomato cuts make all the difference. The good news? With the right technique and a high-quality knife, you’ll be dicing like a pro in no time. 

Why Tomato Dicing Matters

Uniform, clean cuts don’t just look better—they cook and taste better too. Evenly diced tomatoes blend more smoothly into salsas and sauces, while neatly sliced rounds give sandwiches and salads a restaurant-worthy finish. Plus, good knife skills help you avoid the mushy mess that comes from hacking away with a dull blade.

Three Ways to Cut a Tomato (And When to Use Each)

Each cut serves a purpose in the kitchen. Start by placing your washed tomato on a sturdy cutting board.

Dicing creates small, uniform cubes perfect for salsas and toppings. Begin by halving the tomato horizontally. Slice each half into thin, even slabs about 1/4 inch thick. Stack these slices, cut them into strips, then dice the strips into cubes.

Chopping results in larger, rustic pieces—ideal for chunky sauces and hearty stews. Cut the tomato vertically through the stem, remove the core, and make rough, angled cuts. Let the weight of your All-Clad knife guide you for a natural, easy motion.

Slicing gives you clean, even rounds—great for sandwiches or salads. Lay the tomato on its side and slice with a gentle sawing motion using your knife’s serrated edge. For sandwiches, aim for 1/4-inch slices; go thinner for more delicate presentations.

Bonus Tips: Here’s how to cut tomatoes depending on your dish:

Dicing: For Salsas, Bruschetta & Toppings

Start by slicing the tomato in half horizontally (across the equator). Cut each half into 1/4-inch slices, stack those slices, and slice them into strips. Then rotate and dice into small, even cubes. Precision is key, especially if you're making something like bruschetta or pico de gallo.

Chopping: For Rustic Sauces & Stews

Need chunkier pieces with a more relaxed feel? Cut the tomato vertically through the stem, remove the core, and chop into rough wedges or angled chunks. The weight and balance of an All-Clad knife make this easy and intuitive.

Slicing: For Sandwiches & Salads

Place the tomato on its side and, using a serrated knife, cut into smooth, even rounds. Use a gentle sawing motion and aim for 1/4-inch slices for sandwiches; go thinner if you’re layering them in a salad.

Avoiding Common Tomato Prep Mistakes

Using a dull blade ranks among the most frequent missteps when preparing tomatoes. Your All-Clad knife's sharp edge prevents crushing and ensures clean cuts through the delicate skin.

Rushing through the preparation process often leads to uneven pieces. Take your time to position each cut carefully, allowing the blade to glide smoothly through the flesh without forcing it.

Remove excess moisture before dicing by gently patting your tomatoes dry. This simple step prevents slipping and gives you better control over your cuts. Remember to core your tomatoes properly - leaving the tough center intact can disrupt your precise dicing pattern and affect the final texture of your dish.