Tomato Basil Salt
This easy, homemade tomato basil salt is bursting with flavor and crunch. With only three simple ingredients you can make enough for you and your family. Enjoy it on eggs, pasta, roasted veggies, or even as a popcorn seasoning!
Ingredients
- 1 bunch Basil
- 1 Cup Flaky or Coarse Sea Salt
- 6-7 oz Cherry Tomatoes (I used 16)
Instructions
- Preheat your oven to 170F (or its lowest setting), and line a baking sheet with parchment paper
- Rinse your tomatoes and basil. Pat the basil dry with paper towel, or use a salad spinner. Also remove the stems from the basil so you just have the leaves left
- Use a knife to cut an x in each tomato and add them to a pot of boiling water for about 30 seconds - 1 minute (until the skins start to split)
- Once the skins start to separate from the tomatoes, remove the tomatoes and place them in an ice bath
- Wait until the tomatoes are cool to the touch and then peel the skins off and set aside (feel free to eat the meat of the tomato now as we do not need it)
- Add your basil leaves and tomato skins to a food process with a chopping blade and pulse until everything is evenly chopped
- Add your sea salt to the food processor and pulse again until you reach your desired texture
- Spread your salt mixture in a thin, even layer on the baking sheet
- Bake for about 30 minutes - check and give it a stir every 10 minutes
- Once everything is dry and crispy, remove from the oven and let it cool completely
- Add to an air tight container and store in your pantry to enjoy later