Tomato Skin Salt

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
Tomato Skin Salt
Tomato Skin Salt
April 28, 2020
Preparation Time 10 minutes
Cooking Time 2 hours
Serves Makes: 150g
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


Tomato skins from 4 tomatoes (about 40g)
40g coarse salt


  • 1

    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, pulverize the salty skins into tomato skin salt either in a spice mill or mortar and pestle. Store in an airtight container.



Sprinkle the salt on everything from eggs to corn on the cob.


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