1. Cut the tomato in half, place each half onto the cutting board and slice into 1 cm wedges. Cut each wedge 1 cm lengthwise, rotate and cut each strip into 1 cm cubes. Place into a mixing bowl. Repeat until all the tomatoes have been cubed
I used vine tomatoes because they looked the most ripe when I was doing my shopping, but in most Italian recipes, the tomato of choice is a Roma tomato because it is less juicy, easier to work with, and has a great deal of flavor. If your store has ripe Roma tomatoes – choose those instead of vine tomatoes.