The next time you decide to take dinner presentation up a notch, don't overlook this simply elegant garnish: the lowly tomato wedge. Sure, a tomato wedge isn't normally sexy, but with one quick change it can go from so-so to so chic. First, of course, you'll need to forego slicing the red orb. Opt instead for perpendicular wedges. And, because of the tomato's penchant for juiciness, it may work better to use a beefier variety with plenty of flesh, such as a Roma. Once you've sliced it into wedges, use a sharp knife to separate the skin from the interior flesh. The key is to cut the tomato skin about halfway up the wedge. This will create a flap, which you will bend backward into a graceful arch as you place the wedge upon the plate. The opposing lines and brilliant color make an unexpected statement, which is exactly the idea behind a successful garnish.