~ How to: Make an Incredible Edible Tomato Rose ~

Tomato roses.  You've seen them at fancy parties, in upscale restaurants and catered events. Occasionally, when I'm teaching a cooking class, I like to nonchalantly pick up a tomato and a paring knife and make one, spur of the moment, or unannounced, so to speak.  While I'm talking to my students, I carefully peel the tomato and in one or two short minutes, present them with a beautiful and classy, edible garnish.  Besides all of the "ooos and awws", more often than not, everyone is enthusiastic about trying to make one for themself.  I usually choose to do this on a day when the recipe we are cooking calls for a peeled, seeded and diced tomato, or several. That way, there is no waste, and it turns out to be quite a lot of fun at the same time.  Once you learn this simple technique, you'll be garnishing like a pro too!

Before I continue, I've got to thank my husband Joe.  You see, in order to make a tomato rose I need both of my hands, which makes taking all of my own pictures impossible.  He has graciously agreed to play photographer for me this morning and I am most appreciative!

~ Step 1.  First you need to pick a tomato.  Since it is Fall and I don't have access to our garden tomatoes, I bought a few high-quality, vine-ripened ones from the market.  They are relatively large, about 6 ounces each.  They are also firm, smooth and round with no blemishes or marks.  Lastly, they are the prettiest shade of red that was available.

~ Step 2. Second, choose your weapon. You'll need a very sharp paring knife.  Start by cutting around the top of the tomato and removing the top core.

~ Step 3.  Turn the tomato "upside down" or place the core side in the palm of your hand.  Since I'm a lefty, I'll be cutting with my left hand, so the tomato is in my right hand.

Cut a strip of skin, about 1" wide across the base of the tomato and stop when it gets to be about 1 1/2" in length.  At the end of this process, this wide piece is going to serve as the base for your rose, which will keep it from unraveling.

 

~ Step 4.  This is probably the trickiest part.  Take a deep breath. Relax.  While cutting, slowly turn the tomato to the right, and, without detaching the base you just cut, begin peeling the tomato, in a single strip, about 1/2" wide, in the same manner you would peel an apple.

~ Step 5.  The following is a good picture of what the peeling process is going to look like.  Continue peeling until you've reached the core end.  Note:  Until the tomato peel is long enough to reach the cutting board, I find it helpful to rest the base and peel on the top of my hand.  This helps to insure the base does not detach from the peel.

Done. Once you get good at this, you'll be peeling each tomato in less than a minute!

~ Step 6.  As pictured above, carefully lay the peel out, fleshy side up, on your work surface the best you can.  I let it take its natural twists and turns because I want it to remain in one long, unbroken length.  Starting at the small core end, using your fingertips, begin rolling the rose, keeping it as tight as you can.

 

 

 

~ Step 7.  Once the rose gets big enough, you'll know when it's time, it gets easier if you set it down on the cutting board to complete the rolling process.  Again, when rolling, keep it as tight as you can.

~ Step 8. When you get to the base, set the rolled part on the base. You have made a lovely rose just like a pro!

~ Step 9.  In order to move the rose(s), pick it/them up by the base.  I like to place mine on a few sage leaves (with mint leaves being another alternative).  Tomato roses can be covered and refrigerated for several hours or overnight.  This one is pictured in my recipe for ~ Easy, Creamy & Dreamy Mushroom Bruschetta ~.  You can find this recipe is Categories 1, 12, 14 and 21.  The rest of this tomato has been seeded, diced and placed on top of the bruschetta!  

How to:  Make an Incredible Edible Tomato Rose:  Recipe yields instructions to make as many rose garnishes as you want.

Special Equipment List:  cutting board; very sharp paring knife

Cook's Note:  I always buy one or two extra tomatoes, just in case I make a mistake.  It happens to the best of us!

"We are all in this food world together. ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)

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Comments

[Kitchen Encounters]

Saima! I'm so glad you enjoyed this post! Once you make one or two tomato roses, you'll be a pro at it!

[saima]

Awesome,,,thanks for the tip :)
loved ur frenchi manicure as well;)