Tomatoes should always be cut with a knife that is as sharp as possible. You can cut them into slices by holding the tomato by the stalk and cutting it into 1 cm thick slices. You can then cut out the stalk on the last slice. Slices are ideal for a caprese with buffalo mozzarella.
Important: When cutting, the stalk should be on the right or left, not up or down. In this way, the chamber structures inside remain intact and the discs do not fall apart.
Tomato pinching starts around June when the plant is in full growth. Break out small shoots with your fingers every week. If the stinging shoots are already larger, for example, because you have overlooked individual shoots in the dense foliage, cut them off with a sharp knife or pruning shears.
Can you prune tomatoes?
As soon as the first side shoots appear, prune the tomato plants. To do this, weekly remove all sprouts that grow in the leaf axils. They can be easily broken off, but a sharp knife should be used for stronger shoots.
Can you cut off tomatoes that are too tall?
Ideally, break off the tomato above the fifth or sixth inflorescence. Incidentally, this applies to all tomato varieties with one exception – the bush tomatoes. Because of the nature of this plant, you don’t need to prune, trim, or pinch it.
How do you cut a tomato?
Today I’m going to show you how to slice tomatoes. First remove the root with a paring knife. Place your thumb about an inch below the tip of the knife. Place your thumb on the center of the root and twist the knife around the root.
Can you cut the tops of tomatoes?
From mid-August to the end of August it is advisable to slow down the growth of pole tomatoes so that the remaining blossoms and fruits can still ripen. If you cut off the tops of the side shoots and the main shoot, they will not grow any further.
How do I cut tomatoes for burgers?
If it’s not really sharp, you can easily crush the tomato when you cut it. This is especially true when it is already ripe and soft. The best way to cut easily and cleanly is with a tomato knife.



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