Diced Tomato Recipe

Prepare tomatoes

Bring a medium pot of water to a rolling boil. Score a shallow X on the bottom of each tomato. Prepare an ice bath (bowl with ice and cold water). Working in batches if necessary, plunge tomatoes into boiling water for 15–30 seconds until skins start to peel at the X. Remove with a slotted spoon and transfer immediately to the ice bath to stop cooking. Once cool, peel the skins off, core with the tip of a knife, then cut each tomato into quarters and remove excess seeds if desired. Dice the tomato flesh into approximately 1/4-inch (6 mm) cubes.

Prepare aromatics

Peel and mince the garlic clove finely. Peel and finely dice the small red onion into small pieces (about the same size as the tomato dice). Finely chiffonade or thinly slice the basil leaves.

Combine and season

Place the diced tomatoes, minced garlic, diced red onion, and basil in a mixing bowl. Add 1 tablespoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Gently fold ingredients together with a rubber spatula or spoon until evenly coated. Taste and adjust seasoning — add more salt, pepper, or lemon juice as needed.

Rest and serve

Let the diced tomato mixture rest for 10–15 minutes at room temperature to let flavors meld. Serve as a fresh salsa/topping for bread, grilled proteins, salads, or as a side condiment. Keep refrigerated if not serving immediately; consume within 24–48 hours for best texture and flavor.