Kristen is the Editorial Director of Life and Commerce at HuffPost, overseeing the site's service journalism and e-commerce strategy related to food, drink, style, beauty, health, wellness, travel, relationships, parenting, work, home and more. Previously she worked at Martha Stewart, Major League Baseball and the New York Yankees.
should be deep red, firm and juicy. Unfortunately, it’s far too common to slice into a terrible slice of tomato, which is watery, slimy and filled with seeds.
Lightly sprinkle the top of each slice with a pinch of salt. We recommend Kosher salt ― it’s easier to pinch with your fingers than super-fine table salt, and it’s finer than course sea salt, which can add an unwanted crunch. Flip the tomato slices and repeat the whole process on the opposite side, dabbing again after another 7-8 minutes.
Now, if only you didn’t mangle your tomatoes when you sliced them! Lucky for you, we’ve founded up knives made just for slicing tomatoes.from some purchases made via links on this page. Every item is independently curated by the HuffPost Shopping team. Prices and availability are subject to change.If you aren't comfortable wielding a long knife, the 4-inch Victorinox Swiss classic paring knife with serrated edge is a widely popular option that you'll feel safe handling.
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