The level of detail and fuss that a restaurant kitchen puts into a dish is not something most people are willing to replicate at home. I went to a Michelin star restaurant once where they served the freshest in-season cherry tomatoes as part of a first course. So far, so good. Anyone can go to the farmer’s market and get good tomatoes in season. But they had somehow managed to peel them while they were still raw. The peeling was done perfectly so they looked pristine. The insides had then been emptied from the tomatoes and they were filled with a flavorful broth of fresh blue mussels. I’m never going to hand-peel and core dozens of cherry tomatoes, much less inject them with soup!