How to Dice a Tomato

A glass bowl of perfectly diced tomatoes on a cutting board.

5 from 1 vote

1 pound of Roma tomatoes (plum tomatoes) seeded and diced yields approximately 11 ounces of diced tomatoes or 2 cups. A pound is about 5 medium tomatoes.

Prep Time10

Total Time10

Course: Main Course, Side Dish

Cuisine: American

Servings: Yield 11 ounces

Calories: 14kcal

Author: Sally Cameron

Equipment

Chef's knife or a Santoku utility knife
Produce wash

Ingredients

1 pound Roma tomatoes or plum tomatoes

Instructions

Slice a thin piece off of the top of the tomato, then slice vertically into halves then quarters.
Lay the quarters flat and with your knife parallel to the cutting board, slice out the seeds and gel like fluid. Next slice the cleaned quarter into long thin strips, the crosswise into nice cubes (dice).
Diced tomatoes can be stored in an airtight container in the refrigerator for 4-5 days or in the freezer in a flat zip bag with the air pressed out for 3 months. Remember to label with the quantity and date.

Notes

Dice sizes, technically: small dice = ¼", medium dice = ½", large dice = ¾"

Substituting fresh diced tomatoes for canned diced tomatoes.

It depends on the recipe. If a recipe calls for canned diced tomatoes and their juice, you will need to compensate for the juice with another liquid. If the recipe needs a boost of tomato-y goodness without the canned juices, try adding a little tomato paste.

Generally 2 cups of fresh diced tomato equals 1 can of diced tomatoes (undrained) or 1 cup drained. Another thing to think about with recipes; canned tomatoes are peeled. If in doubt, stick with canned diced tomatoes which are easy to keep in the pantry. See more tips in the post.

Nutrition