Mad Cook
Master Chef
I must say that I like the skins left on oven baked jacket potatoes and on boiled "new" potatoes but not to thrilled with pot salad with the skins on.I cut it out of regular size tomatoes but I leave it on cherry or grape tomatoes.
I don't think it is poisonous or particularly tasty.
I notice some commercial canners leave it on and I try to remove those when I see them.
It reminds me of people telling me how wonderful french fries or potato salad is with the skins left on the potatoes. IMO that is a rumor being spread by lazy cooks!