Whether you are eating in a nice restaurant or attending a catered event, the chances are that you are going to see garnishes on the dishes. Garnishes are a part of making food look as good as it tastes. One especially elegant garnish you can make at how is a tomato rose.
Instructions
1. Pick the right tomato for a large tomato rose. You must pick a tomato that is not only ripe, but is also large and round. You also need to find a tomato that is a nice shade of red.
2. Peel the tomato. Begin by holding the tomato in your non-dominant hand. You want the top of the tomato to be in your palm. Use a sharp paring knife to slice the skin of the tomato in a spiral from the base of the tomato to the top. The peel should come off in a strip that is ? inch to 1 inch wide.
3. Lay out the peel. Once you have cut the peel away from the tomato you need to lay the strip on a flat surface. A cutting board works well just in case you need to trim the strip in places. You need to place the flesh side up.
4. Roll the rose. Begin at the end of the peel that was closest to the top of the tomato. The end farthest away from you should be curling, as this was the bottom of the tomato. Take the edge of the peel and roll the strip like a scroll, keeping it tight.
5. Finish the rose. Once the peel has been rolled tight, set the rolled portion on the circle end. When you let go of the roll, it will expand and look like a rose. Pick the rose up by the base in order to move it. Next, slide two pieces of mint under the tomato rose for leaves.
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