Adding a tomato slice to your burger is like adding icing to a cake. It’s not necessary, but it makes the whole experience better. Tomatoes are not just colorful and delicious, they contain beta-carotene, which converts to vitamin A in your body. They also contain vitamin C, fiber and potassium. Slicing tomatoes correctly isn’t difficult, but it’s important if you want to avoid a mushy mess. To slice tomatoes, it’s best to use a serrated knife to break through their skins. Thickly sliced tomatoes should also be salted and drained to prevent them from making your burger soggy.
Wash your tomatoes thoroughly and cut off the stem end at the tomato's top.
Cut off a thin slice from the tomato's bottom.
Lay a double or triple thickness of paper towels out on your counter.
Hold the serrated knife in your dominant hand and steady the tomato on its side with your other hand.
Set the teeth of the knife against the top of the tomato at one end so that the blade is perpendicular to your body.
Move the knife back and forth in a sawing motion to cut all the way through the tomato's flesh. Don't press on the knife; the blade will do all of the work.
Move the knife back 1/4-inch from the cut edge and repeat until the entire tomato is sliced.
Place the slices on the layers of paper towel and sprinkle them with coarse salt and cracked pepper. In addition to drawing out the juices to keep them from soaking your burger bun, the seasoning adds flavor.
Let the tomato slices sit for five to 10 minutes, turn them, and salt and pepper them again. Let them sit for another five minutes or so; most of the watery juice should have been absorbed by the paper towels.
Add Italian seasoning when you salt and pepper the tomatoes for a little extra flavor.
Never serve uncooked, unwashed produce.