Use Tomato Skins to Make a Tasty Summery Salt

I’ve been peeling tomatoes with simple blanching for years, but I’ve never once given a thought to the skins that slide off. Cuisine Queen Gabrielle Hamilton transforms hers into a fancy tomato powder, but Food 52 has tweaked her method to make a tomato-flavored salt that is fresh, fragrant, and easy on the eyes. Check out the link below for more detailed instructions, but the process is pretty simple; all you need is equal masses of tomato skin and sodium chloride.

Read the source article at Skillet

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