Tomato Salt
Ingredients
- 1 6 oz can Tomato Paste
- 1 Tablespoon Maldon Sea Salt Flakes
Instructions
- Preheat oven to 225°.
- Line sheet pan with silicone baking mat.
- Using a flat silicone spatula, spread tomato paste in an even layer on the baking mat.
- Place in oven and bake until dry – about 2 hours. I recommend checking every 30 minutes for dryness. Dry until most of the edges are crispy, and the very center is slightly tacky.
- Allow to cool, then pulse in a spice grinder. After the tomato paste is in powder form, pulse with salt. Taste and adjust the salt level as needed.
- If you don't have a powder, you can place your ground tomato paste in the oven for another 1-2 hours to get it drier, then re-grind.
- Once you are satisfied with the taste and grind of your powder, place it in an airtight container.
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Angie’s Notes
- If your tomato paste clumps up, you can simply give the container a shake to break it up.
- You can try a desiccant or place a small cotton bag of rice inside the tomato salt as well to help reduce clumping.
- For a different flavor, try a garlic, basil, or Italian spiced tomato paste.
Why I Love Tomato Salt
My love of tomato salt starts with being able to use this to increase the tomato flavor in any dish! Tomato salt is a “twofer” spice since you are getting both salt and tomato.
I prefer my tomato salt to be more salt than tomato. Today’s post will cover how to use tomato salt, as well as some tips & tricks for making it perfect!
How To Use Tomato Salt
When I make eggs or burgers, I love to add tomato salt to either. By adding tomato salt to my burger, I can skip the typical salted seasoning that I use. For the eggs, I just love how tomatoes and eggs pair so well together!
A good rule of thumb is to use tomato salt where you either have added tomatoes or basil. Basil and tomatoes are a classic combo. I think this tomato salt would taste great on a Caprese salad. Simply sprinkle it on the mozzarella or tomato directly.
Continue reading to learn tips & tricks for making the perfect blend!
Tips To Make The Perfect Tomato Salt
After I ran the dried tomato paste in the food processor, I tasted it and was wowed. Dried tomato paste packed a full flavor punch! My taste buds are very sensitive to salt, so I knew I would have a more tomato-y-based tomato salt than most.
I also learned from my basil salt recipe that less salt is better and was reminded during that to start with less salt. Starting with a teaspoon at a time, I slowly added salt to the dried ground tomato paste. By the time I got to 3 teaspoons, the taste was perfect for me! I put the salt away and put the tomato salt in an upcycled spice jar.
Let me know in the comments how you will use your tomato salt!
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