- serves 8 people
- preparation 15 minutes
- cooking 3 hours
- difficulty Easy level
Ingredients
- 45 g tomato skins, from 4 medium tomatoes
- 45 g pink sea salt flakes
Instructions
- Preheat the oven to 95°C.
- Spread out the tomato skins on a baking paper-lined baking tray and sprinkle with the equivalent amount of coarse salt to the weight of tomato skins.
- Bake for 2-3 hours, or until the tomato skins are completely dry; larger batches may take longer.
- Remove from the oven and let cool. Pulverise the salty skins into tomato skin salt in a spice grinder or using a mortar and pestle. A small food processor works too, but you might not be able to get the skins to break down as finely.
Note
This is a great way to use up tomato skins from recipes such as Adam Liaw's bruschetta salata.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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