Tomato Skin Salt

1. 1

   Heat oven to 200u00b0 F.

2. 2

   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.)

3. 3

   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).

4. 4

   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.

5. 5

   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.

No additional tips available.