Tomato skin salt

For a umami punch that focuses on zero food waste, try this tomato skin salt. It's the perfect way to use up any tomato skins from recipes that need a peeled tomato!

Credit: The Cook Up with Adam Liaw

• serves

  8

• prep

  15 minutes

• cook

  3 hours

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Ingredients

• 45 g tomato skins, from 4 medium tomatoes
• 45 g pink sea salt flakes

Instructions

1. Preheat the oven to 95°C.
2. 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.
3. Bake for 2-3 hours, or until the tomato skins are completely dry; larger batches may take longer.
4. 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.

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG