How to Make a Tomato Rose

The tomato rose is a versatile decoration that can adorn plates, platters or other foods. And, best of all, it's easy to make.

The first time you make a tomato rose, you may want to give yourself time to experiment. But, with a little practice, you'll be able to make the rose in just a few minutes.

What tomato do you use?

Any tomato will work. Size is the determining factor for me. For a small rose (1 1/2" - 2" in diameter), I use a roma tomato. For larger roses, you can use either a larger tomato or multiple roma tomatoes.

Directions:

With a sharp paring knife, peel the tomato in one continuous strip. To do that, start on the smooth end (stem end down) and cut around the tomato in a spiral. For a small rose, cut the strip about 1/3" wide. For larger roses, cut the strip 1/2" - 3/4" wide.

To form the rose, roll one end of the peel tightly to make the center. (You can start at either end. It really doesn't matter.) Loosely roll the remaining peel around the center.

If it doesn't look like a real rose to you, carefully flip it over. Sometimes it looks more realistic upside down. (And if it still doesn't meet your satisfaction, just unroll it and start again.)

Tuck the end of the strip under the rose and place it on your intended surface. If you're concerned that the strip won't stay tucked under the rose, you can secure it with a toothpick.

Making the rose ahead of time:

I've made roses days ahead of serving time and stored them in the refrigerator. Place a wet, folded paper towel on a saucer, place the rose on top, and cover with plastic wrap. The rose will be ready when you are.

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