11.   Cut tomato in half lengthwise.

12.   Cut tomatoes crosswise in half and squeeze gently to remove seeds.

13.   Cut tomatoes in half lengthwise, then in thin slices.

14.   Cut tomatoes in half through circumference, not through stem.

15.   Cut tomatoes into wedges.

16.   Cut away stem area, and cut tomatoes into large cubes.

17.   Cut seeded tomatoes into chunks, and add to juice.

18.   Cut the tomatoes in half width-wise, then scoop out the seeds with your fingers, gently squeezing to get rid of any excess liquid.

19.   Cut these tomatoes into quarters and boil at low heat for an hour or so.

20.   Cut tomatoes in half and squeeze into a sieve over a small bowl, pressing contents to extract juice.