[FarmerShawn]

for most tomatoes, no matter the size, I slice across the equator and squeeze. The only exceptions are very large, meaty fruit, which get the slice and finger-scoop treatment. I will try the single slice across the bottom for cherries idea. I like the idea of reducing the squeezes by half to speed things up. I typically save seeds from around 100 varieties a year, so any time saving technique is worth a try! By the way do you all still find some use for the mushed leftover tomato flesh? Mine usually finds its way into some kind of sauce.