Wash and dry the tomato
Cut out the stem area with a small shallow slice
Score a crosshatch pattern on the tomato skin (shallow cuts only)
Bring a pot of water to a boil
Blanch the tomato for 30–60 seconds
Transfer to an ice-water bath for 30–60 seconds
Peel the tomato
Slice the tomato in half lengthwise
Remove the core and any tough inner sections
Lay each half cut-side down
Slice into planks of even thickness
Stack planks and slice into strips
Cut strips into even dice
Repeat with the remaining tomato halves
Pat diced tomato dry if needed