Use Tomato Skins to Make Delicious Summer Salt
I’ve peeled tomatoes for years with simple blanching , but I never thought of the skins slipping off. Culinary queenGabrielle Hamilton turns hers into fancy tomato powder, but Food 52 has changed its method to make tomato-flavored salt that’s fresh, flavorful, and pleasing to the eyes.
Check out the link below for more detailed instructions, but the process is pretty straightforward; all you need is equal weight of tomato peel and sodium chloride. Cover the rind (preferably pesticide-free) with large crystals and bake at 200 ℉ until dry and crispy. When cool, grind everything to make a beautiful pink powder. Sprinkle everything with wild energy.
Tomato Skin Salt | Food 52