Jordi Cruz: choose tomatoes by aroma, cut along septa

Chef Jordi Cruz, a three-Michelin-star cook and MasterChef Spain judge, has shared tips for selecting and cutting tomatoes. He emphasizes that aroma, not color, is the best indicator of quality. "Para elegir el tomate rojo perfecto, fíjate en el aroma. Uno bueno debe oler, especialmente en la zona del pedúnculo," he says Source: Clarin. The stem end should smell sweet and vegetal; if it doesn't, the tomato likely lacks flavor Source: El Español.

Choosing

Cruz advises using multiple senses: touch and smell. A good tomato should feel heavy for its size, have elastic firmness that yields slightly to pressure, and a taut, uniform skin Source: Clarin. Color matters but isn't absolute—some ripe varieties, like Green Zebra, keep green shoulders Source: El Español. Deep scars may indicate water stress and affect taste Source: Clarin.

Cutting

For salads, Cruz recommends a small serrated knife to avoid damage from acidity. The key is to cut along the internal septa that separate the seed cavities. After trimming the ends, observe the septa distribution and slice between them. This preserves the liquid inside each piece: "El líquido va a quedar contenido dentro del tomate" Source: La Vanguardia.

Context

Tomato consumption in Spain rose 3.9% in 2024 to 11.85 kg per person Source: La Vanguardia. Botanically a berry, the tomato is rich in vitamin C and lycopene; cooking with olive oil improves lycopene absorption Source: El Español. Cruz's advice boils down to: smell before you buy, and cut with the grain.