Diced and seeded tomatoes are a great accompaniment to pastas and sautéd vegetable medleys. They can even be used as a garnish.
To seed the tomato, start by slicing it into quarters as shown below.
Lay each quarter skin side down, and run your knife between the seeds and flesh of the tomato. Continue running your knife in one singular slicing movement, removing flesh from seed. Lay the tomato skin side down and cut into strips (or julienne). Take your julienne strips, place them side by side, and cut them into uniform dice.