Kitchen Tricks: Halving Cherry Tomatoes

On the program Wednesday, Saveur Magazine's Todd Coleman revealed a kitchen secret for peeling garlic cloves. On Thursday, his trick is quickly halving a handful of cherry tomatoes.

Copyright © 2011 NPR. For personal, noncommercial use only. See Terms of Use. For other uses, prior permission required.

GUY RAZ, HOST:

Yesterday on this program, Todd Coleman of Saveur Magazine may have changed your life with his garlic trick. He showed us how to peel a dozen or more cloves in mere seconds. Well, today, it's cherry tomatoes.

TODD COLEMAN: Well, cherry tomatoes, they're very small. They're about the size of a clove of garlic. And they're sort of laborious to slice one at a time.

RAZ: They're a pain.

COLEMAN: It's a pain. It takes a long time.

RAZ: Yeah.

COLEMAN: So, I learned this trick. You take two plastic lids to take-out containers, much like you get from hot and sour soup from the Chinese restaurant. Put one down with the edge facing up, there's a little ridge there. And I fill it up. You can also use Tupperware tops that have a ridge at the top. Fill it up with cherry tomatoes, invert the other one over the top and it leaves this very small path. You want me to do it?

RAZ: Yeah. This is like - this is cool because I save these things for my kids' projects, but this is like a grown-up project. And it's - I actually have a little container of cherry tomatoes with me here in the studio, too. And I have two lids, as well. So, I'm going to do this with you. We're going to go together.

COLEMAN: Great.

Oh, I just spilled cherry tomatoes all over the place. Robert Siegel is going to come in here and sit on a cherry tomato. He accidentally is going to find it. Who put the cherry tomato in here? All right, we have two lids, Todd.

Yes.

RAZ: And you have two lids. And you kind of - presumably got to sort of hold them down, right?

COLEMAN: Yeah, so I'm filling up - I have about 20 tomatoes in there. Mine are pretty small. And then I'm going to invert the second lid and press it on top. Then I hold it down. And I just take my knife and I just saw or slice right through.

RAZ: Okay, I'm going to try this, too.

COLEMAN: And it just halves them all.

RAZ: Wow. That's awesome. You could throw this right into the salad.

COLEMAN: This is also, you know, something - you know, I have a daughter named Eve. This is something, because of the plastic lids, it makes it safe for her to do. So I have her do this for me while we're making salad together.

RAZ: That's a great idea. And you've just saved, like, I don't know, five, 10 minutes.

COLEMAN: Yeah.

RAZ: Which is a lot of time in the kitchen when you're doing pre-prep.

COLEMAN: Yeah. I'm saving lives, here, Guy.

RAZ: You're changing and saving them. Well, these are all awesome tips and tricks. If you come across another one of these every-10-year things, will you call us and let us know?

COLEMAN: Absolutely.

RAZ: That's Todd Coleman. He's the executive food editor at Saveur Magazine. Todd, thanks so much.

COLEMAN: Thank you.

Copyright © 2011 NPR. All rights reserved. No quotes from the materials contained herein may be used in any media without attribution to NPR. This transcript is provided for personal, noncommercial use only, pursuant to our Terms of Use. Any other use requires NPR's prior permission. Visit our permissions page for further information.

NPR transcripts are created on a rush deadline by a contractor for NPR, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of NPR's programming is the audio.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.