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Beginning at the top of a tomato, peel the tomato skin with a sharp utility knife. The garnish works best if the peel is ¾" to 1" wide, is a continuous peel, and the peel is thin with very little flesh attached. |
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| Lie peel flat with flesh side up. Roll up the peel. | ![]() |
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Set peel on plate and allow it to open. If needed, shape the peel to resemble an "opening rose". For finishing touch, add mint sprigs. |
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