Judy, while I’m a big believer that there ARE dumb questions (and plenty of them), this is not one of them.
Everyone has to start learning their kitchen skills somewhere, so thank you for coming to us!
First of all, kudos on switching from canned to fresh tomatoes! You’re going to get so much more flavor, and a fraction of the sodium, by going fresh. As you’ll see in the video (below), it’s really not that much more work to dice a fresh tomato than it is to open a can, either!
Two quick tips before we get started…a very sharp knife, and a fresh firm tomato makes all the difference in ease of cutting. Once a tomato begins to over-ripen, the skins get tougher, and the insides get soft, making it much more difficult to cut, even with a properly sharp knife.
Here’s the video…please feel free to post any questions you have, below!