Remove stem and cut tomato in half across the circumference so the stem side is on one half. Squeeze each half of tomato to remove seeds and excess juice. If called for, you can then chop tomato. To remove excess pulp, cut the tomato halves into quarters. Take your knife and cut along tomato about 1/2 inch from outside between skin and pulp. Pulp can be discarded or saved for soup or broth. You can now chop the firm flesh of the tomato into small pieces.