An impressive sculptured garnish to set on the plate, so simple to do,  can be made ahead, covered and refrigerated

medium-sized red ripe tomatoes, one per person

Using a sharp paring knife, start at the top of the tomato, cutting the skin approximately 1/2-inch to 3/4-inch wide in a continuous unbroken strip, making the cuts jagged and wavy as your knife goes around the tomato.

Coil the tomato, skin side out, around a thin object such as a pencil or chopstick until it resembles a rose flower.   Turn it over  (upside down)   and place one off to the side on each dinner plate and serve with your main dish.