The first step to great food is great knife skills. Check out more Knife Skills this way!
Alright, alright. Tomato season's wrapping up, so this tutorial is a bit overdue, but there are still plenty of fantastic end-of-the-season tomatoes available (my favorite!), and usually at deep discounts. Even at the Union Square Greenmarket in New York City last weekend, great tomatoes were down to $2.50 a pound. Cheaper than those Canadian hothouse imports at the supermarket!
The real key to slicing tomatoes well is to have an extremely sharp knife. That's 90% of the battle right there. With a knife that's sharp enough, you should be able to simply drop the tomato on the upward-facing blade and have it split neatly in two.
So what if you don't have a perfectly sharp blade? Not to worry. There's a little trick to slicing a tomato with a slightly dull knife. Watch the video to find out.