I went nose-to-tail with the tomatoes yesterday, y'all. Instead of composting the skins that I peeled away before canning the pulp, I made tomato skin salt!

It's a beautiful, unique, outrageously "foodie" way to use what would otherwise be tossed. I mean, let's be honest. Tomato skin salt is not going to change anyone's life, but I dare say I find my little Weck jars to be awfully pretty filled with this salt, and it made a lovely sprinkle atop our salad last night.

Other uses, according to the recipe author, include rimming Bloody Mary glasses and jazzing up corn on the cob. It'd also be a great addition to guacamole.

tomato skins and kosher salt: after baking in a low oven for nearly three hours

It's quite simple to make. Weigh the amount of peeled skins, measure out that same weight of coarse salt, lay the skins out on a parchment- or Silpat-lined baking sheet, sprinkle the salt evenly over the top and bake in a 200° Fahrenheit oven until the skins are totally dry and the salt is caked. Let cool and blitz in a spice grinder.