Tomato salt

Tomato salt

By
From
The Produce Companion
Makes
65 g
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
5 tomatoes, skins
65g sea salt flakes

Method

  1. Preheat the oven to its lowest temperature. Line a tray with baking paper and lay the tomato skins on top. Dry in the oven for about 2 hours, until crisp. Leave to cool, then use your hands to crush the skins into a bowl. Add the salt and toss to combine. Store in an airtight container in a cool, dark place for up to 6 months.

Cook’s note

  • Only limited by your imagination and tastebuds, flavoured salts can become a cook’s best friend. Use them in place of normal salt in rubs, salad dressings, casseroles and on roast vegetables. Most flavourings need to be dried first, which can be done in the oven or a dehydrator. Try mushrooms, citrus peel, herbs, edible flowers and dried fruit. A basic guide is 1 teaspoon of dried flavourings to 35 g of the best sea salt flakes you can afford. Salts made with dried flavourings last a good while.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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