Homemade Tomato Salt
Homemade Tomato Salt
Ingredients
- 2 cups tomato peels, from about 4-5 large tomatoes
- 1/2 cup kosher salt
Instructions
- 1
Preheat your oven to its lowest setting, typically around 170-200°F (77-93°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
Spread the tomato peels in a single layer on the prepared baking sheet. Ensure they are not overlapping too much to allow for even drying.
⏱️ 5 min
- 3
Bake the tomato peels for 1 1/2 to 2 hours, or until they are completely dry and brittle. They should snap easily when bent. The exact time will depend on your oven and the thickness of the peels. Check them periodically to prevent burning.
⏱️ 120 min•🌡️ 180
- 4
Remove the dried tomato peels from the oven and let them cool completely on the baking sheet. This helps them become even more brittle.
⏱️ 5 min
- 5
Once cooled, transfer the dried tomato peels to a spice grinder, coffee grinder, or a small food processor. Add the kosher salt.
⏱️ 5 min
- 6
Grind the tomato peels and salt together until you achieve a fine, uniform powder. You may need to pulse it several times and scrape down the sides to ensure everything is well combined.
⏱️ 5 min
- 7
Transfer the homemade tomato salt to an airtight container. Store in a cool, dark place for up to 6 months. Use it to season eggs, roasted vegetables, grilled meats, or anything that could use a savory, umami boost.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Tomato Salt
- 2 cups tomato peels, from about 4-5 large tomatoes
- 1/2 cup kosher salt
Instructions
- 1
Preheat your oven to its lowest setting, typically around 170-200°F (77-93°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
Spread the tomato peels in a single layer on the prepared baking sheet. Ensure they are not overlapping too much to allow for even drying.
⏱️ 5 min - 3
Bake the tomato peels for 1 1/2 to 2 hours, or until they are completely dry and brittle. They should snap easily when bent. The exact time will depend on your oven and the thickness of the peels. Check them periodically to prevent burning.
⏱️ 120 min•🌡️ 180 - 4
Remove the dried tomato peels from the oven and let them cool completely on the baking sheet. This helps them become even more brittle.
⏱️ 5 min - 5
Once cooled, transfer the dried tomato peels to a spice grinder, coffee grinder, or a small food processor. Add the kosher salt.
⏱️ 5 min - 6
Grind the tomato peels and salt together until you achieve a fine, uniform powder. You may need to pulse it several times and scrape down the sides to ensure everything is well combined.
⏱️ 5 min - 7
Transfer the homemade tomato salt to an airtight container. Store in a cool, dark place for up to 6 months. Use it to season eggs, roasted vegetables, grilled meats, or anything that could use a savory, umami boost.
⏱️ 5 min