Tomato Skin Salt
- tomato skins
- coarse salt (in equal amount to tomato skins by weight)
- Heat oven to 200u0b0 F.
- After blanching and peeling tomatoes for some other use, save those skins and weigh them. (I've found the skins from 4 medium tomatoes generally amounts to around 45 grams.)
- Spread out the tomato skins on a parchment- or Silpat-lined baking sheet and sprinkle with the coarse salt (that you've measured out to be equal in weight to the tomato skins).
- Place the baking sheet in the oven and bake until the tomato skins are completely dry, like (salt-encrusted) autumn leaves. For the skins of 4 medium tomatoes, this takes around 2 to 3 hours; larger batches will likely take longer.
- Remove from the oven and let cool. Then, pulverize the salty skins into tomato skin salt either in a spice mill or mortar and pestle. A small food processor works too, but you might not be able to get the skins to break down as finely.
tomato skins, salt
Taken from food52.com/recipes/37175-tomato-skin-salt (may not work)