Posts Tagged ‘Tomato Caviar’
Using the seed:
Dry the seeds from your healthiest plants and store for next garden patch. Jose Andres uses the tomato seed “fillets” as tomato caviar in a colorful salad.
Using the skin:
I usually roast large batches of tomatoes – 10-12 large tomatoes, cut in half, bake at 450 for 20 minutes, cool, take the skin off and puree/chop the tomatoes for sauces. For the longest time, my best solution for the peeled skin was a compost pile. But couple of years ago I found this tip in a booklet that makes use of the skin. I tried it out, and it works wonderfully well. So here is the recipe for tomato skin powder –
- Spread the skin evenly on a baking sheet.
- Dry the skin in oven at 200F for 2-3 hours (until completely dry). The skin should be in a single layer for even drying.
- Crumble it using a spice grinder and store.
The color is paprika red and the flavor is that of intensely roasted tomatoes. Sprinkle it on omelette, cheese and other savory items of your choice.