Salt, but better.
1. Cut the tomatoes into thin slices and let them fully dehydrate in a dehydrator or oven set at 40 °C.
2. Blend the dehydrated tomatoes into a fine powder and mix with salt in your preferred ratio.
3. Store the tomato salt in an airtight container an room temperature. Use the tomato salt for finishing touches on your dishes, or for seasoning salads or vegetables.
You can use all the leftover tomato bits or skins for making the tomato salt.
More ripe the tomato is, more flavour it holds.
If the powder gets moist, you can easily dehydrate it again and blend one more time.
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