Cherry tomatoes are one of mother nature’s greatest inventions. They taste great in salads (see my chorizo & avocado salad), can add a fresh burst to any sandwich (see my shrimp po-boy) and can sweeten any tomato sauce (meatball recipe coming soon).
But there is a problem.
They are unbelievably fiddly.
Their perfectly round shape make them a real faff to chop up.
Not any more!
This technique took a few attempts to master but now I’ve mastered it i’m never going back to chopping them one-by-one again.
The secret to making it work is applying enough pressure to the top plate to create enough surface tension on the skin of the tomatoes to make them as easy as possible to cut through.