In culinary terms, dicing refers to chopping or cutting food into small cubes that are all the same size. Dicing is often recommended so that all food cooks at the same time, but when it comes to juicy red tomatoes, success is often gauged by the appearance. When added to fresh salsa or sprinkled over tacos and burritos, perfectly diced tomatoes add visual appeal. How uniformly you dice them makes the difference in the final appearance.
Remove the stem end of the tomato by cutting a thin slice from the tomato.
Place the tomato on a cutting board and cut the tomato in half by making a cut through the fullest part of the tomato as though you were slicing the tomato for sandwiches.
Remove seeds if preferred. Scoop seeds free with the end of the knife or a spoon.
Place the tomato cut-end-down on the cutting board.
Use a sharp serrated knife to slice the tomato into evenly sized slices. Hold the tomato in place with one hand and slice straight down to the cutting board. The width of the slice determines the size of the cubes when completed.
Lay the slices on their sides and slice cross ways making even strips in the same width as your original slices.
Turn the cutting board and cut across the strips to create even cubes of tomato.