Poinsettia Tomato Recipe ingredients

To prepare this Poinsettia Tomato Recipe, first select a small ripe tomato, wash and wipe with a cloth. With a sharp-pointed knife, cut through the skin, from the stem end, across the tomato, dividing the skin into about 8 parts, so as to resemble poinsettia leaves. Run the blade of a penknife under each leaf and pull it back on the plate, until all the leaves lie on the plate, and attached to the tomato stem. Cut the tomato crosswise the same as for lettuce and tomato salad, and serve with mayonnaise.