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Tomato Salt

Photography: Jennifer Causey; Styling: Heather Chadduck Hillegas

Yield

Serves 48 (serving size: 1/4 teaspoon)

Skip paprika and elevate dishes like deviled eggs with a dust of tomato salt. You can keep this finishing salt up to two months in a sealed container and can add instant flavor to dry rubs, salads and appetizers. The sweetness of the tomato paste when roasted balances with the sea salt flakes. Try sprinkling your roasted vegetables and fresh salads, such as the Caprese Zucchini Salad, to add a new layer of flavor.

Ingredients

  • 5 tablespoons unsalted tomato paste
  • 1 1/2 tablespoons Maldon sea salt flakes

Nutrition Information

  • calories 1
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 219 mg
  • calcium 1 mg
  • sugars 0
  • Est. Added Sugars 0

How to Make It

  1. Preheat oven to 225°F. Spread tomato paste in a thin, even layer on a baking sheet lined with a silicone baking mat. Bake 25 minutes or until paste is dry, slightly pliable in center, and brittle around the edges. Cool completely on mat; break into small pieces. Process tomato pieces into a fine powder using a spice grinder. Add sea salt flakes; pulse 3 to 4 times or until salt flakes are coarsely chopped. Store in an airtight container up to 2 months.