>>16054742That would be pure insanity, because the juiciness of the tomato is so nice and refreshing. How could anyone prefer the juiceless cubes over the slices with the juicy membrane? You did bring up a decent point about how for example the cubes would work better in a salad, but in that case I'd argue that the tomato cubes are bringing less to the salad than tomato slices are bringing to sandwiches and burgers.
>But it's dumb that they carried on the nameI just looked up cherry tomatoes again and apparently there's something else called grape tomatoes now. So, if cherry tomatoes ever get their name fixed to be more accurate, we'd need a new name for the current grape tomatoes. The current grape tomatoes are pretty bad too, I mean they don't really look like what I think of when I think of grapes and they don't look like the grapes I had last night. Actually, I can remember eating oval grapes, I don't know how rare they are but now that I think about it they don't seem that strange.
>>16054745>For pizza in particular, I think thinly sliced disks would be the absolute best choice. No discussion, right?I think disks would be too large for a pizza, and pizzas already have tomato sauce, so it'd be too much tomato. Let's say an average tomato disk has a circumference of about 8cm. A comfortable pizza slice has a crust length of about 12cm, and for the sake of argument let's say these slices are cut at a 30° angle with a modest length (crust to tip) of 17cm. Even without calculating areas, intuitively an 8cm disk could easily occupy the entire width of a 12cm-crust-length pizza, because the crust side is the longest side of a slice, but this gives us an approximate total surface area per slice of 102cm2. The approximate surface area of an 8cm disk is 50 cm2, so you can clearly see the problem. One disk can occupy nearly half the area of one slice (without even account for crust), and in practice this results in the disk compising at least one whole bite.
