Today's recipe is a how-to guide with pictures that creates an easy step-by-step instruction. If followed, the result is a beautiful and colorful garnish that will glam-up a plate of food and impress all who are served.
Note: The tomatoes used were medium-sized, Campari tomato on the vine.
Tomato Flower Garnish
1. Select a firm ripe or almost ripe tomato
2. Using a very sharp, thin-bladed paring knife, slice off a thin layer from the stem end. This will allow the finished garnish to stand up.
4. With the tip of the knife, gently lift one of the points at the top of a wedge. Slide the knife under that lifted point close to the skin of that wedge. With a gentle sawing motion, slide the knife along until the skin has been sliced away from the pulp 3/4 of the way down the fruit. Do not cut off the skin.
5. Continue with the remaining 5 wedges. Gently press petals back in place, close to fruit for the next step.
6. On the outside of each wedge, cut an inverted -v- shape into each of the 6 petals. The top of each -v- should be slightly above the middle of the petal. The cuts should be even in placement and size.
7. As the petal is pulled gently downward, carefully push the v-cutout inward with the tip of the knife so that the little skin section stays close to the fruit body. This creates the negative space.
Refrigerate until ready to use.