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I buy cherub tomatoes because I can use them all week in a variety of dishes and meals.

I'm looking for the best way to slice them for sandwiches to maximize the tomato flavor in a bite. I don't need to have tomato flavor in every bite, but when I do get it, I want to taste it.

I have two tomatoes of equal size. I slice one vertically in half, one horizontally in circles:

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Put on bread, it looks like they take up about the same amount of surface.

It seems to me that the vertical, half slices produce more tomato flavor. Is there any cooking lore or guidance on how to slice things to get specific taste results?

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  • i voted to reopen. As the op is asking whether a style of cut yields a better flavor release – zetaprime Jul 29 '20 at 18:20
  • Agreed, I'm looking for lore or guidance on how to get a specific taste result that can settle the debate. I'm happy to add a TL;DR and move my question further up in the post. – JC007B Jul 29 '20 at 18:47
  • I think "how to slice things" may end up being too broad even if it is not considered too subjective. (Tomatoes have a a different composition than, say, a carrot or potato.) – Erica Jul 29 '20 at 21:49
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    I would like to know how to slice them so they don't slide around so much. An issue I have when putting them on a hamburger. – Rob Jul 30 '20 at 11:06
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    @rumtscho I understand your reasoning. I was hoping that a more-or-less objective question and answer could be constructed, because I know that for alliums, the way they are processed has a huge impact on the amount of certain compounds being produced. Who knows, maybe something similar can be said for tomatoes.. Perhaps all references to sandwiches should be removed to make this work, though. – LSchoon Jul 30 '20 at 13:52