Ryujin
Legend
Thanks for the pointers. The knife I usually use is sharp enough that the skin is never really an issue, but my technique obviously sucks.Yeah, that’s a good idea.
You could always buy some Masa Harina and make them yourself. It’s so worth the effort.
Make sure your knife is sharp. Cut the stem-core out of the top with the point of the blade. Use that hole to half or quarter the tomato. Then lay the pieces skin-side down to cut as fine as you want. It’s mostly the skin that messes people up.