Any Way You Dice It

• Diced tomatoes add a dash of color when sprinkled on top a rice, placed over the top of a chicken breast or when floating in a creamy soup. You can simply dice the tomatoes into 1/4-inch squares and sprinkle them on top the dish. Remove the seeds and pulp before garnishing with diced tomatoes so they don't leave a puddle of pulp on the food. You can also combine diced tomatoes with other diced vegetables, such as onions or peppers, and fresh green herbs to make a colorful salsa to adorn the top of the food or sit on the side of the plate.

Simple Slices

• Sliced tomatoes provide one of the simplest ways to use tomatoes as a garnish. Cut the tomatoes into thin 1/8- to 1/4-inch-thick slices and fan three or more alongside the main course on the plate. Thin slices of cherry tomatoes arranged artfully on top of a side dish or cut of meat add a pop of edible color. Use sliced tomatoes on their own as a garnish, or sprinkle them with a dash of Parmesan or chopped fresh herbs, such as cilantro or basil.

A New Spin

• Get fancy with sliced tomato garnishes by arranging them into an attractive shape on the plate. Cut the tomato into segments, from blossom end to within 1/4 inch of the stem, cutting just through the skin of the tomato. Peel back the skin so it radiates out from the stem end like petals. Trim away the fruit and lay the tomato skin flat on the plate so it resembles a flower. Another option is to cut thin slices from a firm tomato, trim them to the desired shape, and then arrange them on the plate to resemble flower petals or other decorative shapes.

Stick Together

• Toothpicks can turn small cherry or grape tomatoes into an attractive and edible garnish. Spear a black or green olive and a small tomato together to garnish a drink, such as a bloody Mary, or set the skewers alongside the main dish on the dinner plate. A pick with a cube of mozzarella, a small tomato and a fresh basil leaf provides a fitting garnish to an Italian meal. Make sure the toothpicks are clearly visible and that your guests know they're on the plate.

Fancy Flower Food

• A little knife work turns a plain tomato into a garnish suitable for the fanciest of feasts. Beginning at the top of the tomato, peel the skin away in a 3/4-inch-wide strip using a paring knife, spiraling down to the base of the tomato so you end up with one long strip of skin. Lay the peel flat, with the fleshy side up, and roll it up into the shape of a rose blossom. Add a basil leaf or two beneath the tomato rose to resemble the leaves at the base of the blossom.