Step 1

Place your tomato on a cutting board, stem side facing up.

Step 2

Roll the tomato sideways so the stem faces to the right, and cut the tomato down the center "equator" line into two halves.

Step 3

Use a small spoon (I use a quarter teaspoon) to scoop the tomato seeds and any tough white core out of the four seed cavities. Discard the seeds.

Step 4

Place your tomato on a cutting board, stem side facing up.

Step 5

Roll the tomato sideways so the stem faces to the right, and cut the tomato down the center "equator" line into two halves.

Step 6

Gently squeeze the tomato halves over a bowl to dislodge the seeds from the seed cavities.

Step 7

Try not to squeeze too hard; use gentle pressure to keep the flesh intact and prevent bruising or a mushy texture.Use a spoon or your fingers to scoop out any seeds or tough white core that clings to the tomato. Discard the seeds.

Step 8

Slice the tomato vertically (from stem top to bottom) into four quarters.

Step 9

Use a sharp knife to carefully slice the seeds away from the tomato flesh.

Step 10

Discard the seeds.