After taking the time to blanch and peel tomatoes for a soup or sauce recipe, have you ever stopped and thought: "Now what can I do with this pile of tomato skins?" Here's your answer
TOP TIP! Sprinkle the salt over everything from eggs to corn on the cob.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 120 minutes |
| Serves | Makes 150g |
| Cuisine | Mediterranean |
| Diet | Vegan |
| Preparation | Easy |
Cooking Instructions
Download PDF1
Heat the oven to 90°C or your lowest gas mark.
2
Spread out the tomato skins on a lined baking sheet and sprinkle with the coarse salt.
3
Place the baking sheet in the oven and bake until the tomato skins are completely dry – for approx. 2-3 hours.
4
Remove from the oven and allow to cool.
5
Then, pulverise the salty skins into tomato skin salt either in a spice mill or mortar and pestle. Store in an airtight container.
