1. Hand wash with a little dish soap. Slice off the top 1/4-inch of the tomato and rest it on the newly cut flat side.
2. Slice down through the tomato leaving a half-inch between each cut.
3. Stack a few slices two or three piles high (remove the two slices with the outer skin and chop separately or eat). Slice down through the stack leaving about a half-inch between each cut. I recommend practicing with two piles first.
4. Rotate the stack so your knife is at a right angle to the first cuts. Slice again, leaving the same half-inch between each cut. Repeat with remaining slices.
Note: To prolong the shelf life of your tomatoes, place the topside face down.