Mario Batali's best tips on how cut a tomato, from proper knife selection to the most effective technique.
I'm Dana Cowin, the editor-in-chief of Food and Wine magazine and here with me is. Mario Batali. Today, we're gonna talk about tomatoes. I, Dana Cowin am going to try to cut a tomato and Mario's gonna teach me what I did wrong. Feel good about that. I do. Okay, Mario I'm nervous. I have three knives here. I'm gonna take the one that seems like it's gonna be longest and the same size as the tomato. Interesting choice. [LAUGH] This is probably gonna work okay, but if you're looking for the ideal knife, you would choose one that has a serrated blade with a bigger serration, because then you're gonna be able to never have to tear the delicate skin, and as the approach the end of season or really ripe Tomatoes. The skin is often just barely holding that juice inside, and the less you have to push on it, the less likely it's gonna break apart. Okay. I'm using a serrated knife Yes. Okay. I'm gonna cut the tomato in half. I'm gonna curl my knuckles over, so I don't cut anything. How's that so far? That's very good, in theory. You wanna make sure you're not gonna let it slide though so make sure you clench the tomato. There you go. That's just right. Clenching. A little bit more knuckling that way, right. The reason you want your knuckles bent is because then they're touching the blade. Then the blade won't slide. And you lose the tomato. Right, now did you notice how hard that was in the beginning and easy it was as you got in? And why was that? Because the saw motion. Is what's making the cut happen here. Not the pressure. If you push this straight down, it won't cut very well, but if you go like that, it'll almost go all the way right through it. If I was gonna slice a tomato, is there any reason you would ever slice a tomato through it's stomach. Sometimes for a caprese, I like to do this way. Right? Go ahead. For a caprese, keep in mind, you're not looking for thin sandwich slices. Cuz you're looking for a good half, almost three quarters inches, all right? That's a good one. This is really exciting because now, my tomatoes when I slice them aren't going to fly off the board and I know how to hold them. And I know it's all about the sign motion and a serrated edge. There you go. So thank you very much for- [CROSSTALK] lesson. Thanks for having me. Thanks.