Heat the oven to 90°C or your lowest gas mark.
Spread out the tomato skins on a lined baking sheet and sprinkle with the coarse salt.
Place the baking sheet in the oven and bake until the tomato skins are completely dry – for approx. 2-3 hours.
Remove from the oven and allow to cool.
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.