I can still remember the first time I made Tomato Basil Salt. The aroma of fresh basil filled my kitchen, making me feel like summer was right outside my window. As I blended the cherry tomatoes and basil together, I experienced a wave of warmth and nostalgia. This recipe matters to me because it brings a unique twist to regular meals, adding a burst of flavor that is both simple and satisfying. Sharing this with friends and family transforms everyday dishes into something special. What’s truly remarkable about this recipe is how it captures the essence of summer in a jar, ready to brighten your meals all year long.
why make this recipe
Tomato Basil Salt is a delightful way to enhance your dishes. It’s versatile, perfect for seasoning meats, vegetables, or even popcorn. By making this salt, you’re not only using fresh ingredients, but you are also creating something unique to sprinkle on your favorite meals. It is a great way to keep the essence of summer flavors alive, no matter the season.
how to make Tomato Basil Salt
Ingredients:
- 1 bunch Basil
- 1 Cup Flaky or Coarse Sea Salt
- 6-7 oz Cherry Tomatoes (I used 16)
Directions:
- 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 a paper towel or use a salad spinner. Remove the stems from the basil so that you only have the leaves left.
- Cut an “x” in each tomato and add them to a pot of boiling water for about 30 seconds to 1 minute, until the skins start to split.
- Once the skins begin to separate from the tomatoes, remove them and place the tomatoes in an ice bath.
- Wait until the tomatoes are cool to the touch, then peel the skins off and set them aside. Feel free to eat the meat of the tomato, as we do not need it.
- Add your basil leaves and tomato skins to a food processor 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, checking and stirring every 10 minutes.
- Once everything is dry and crispy, remove it from the oven and let it cool completely.
- Add to an airtight container and store in your pantry to enjoy later.
how to serve Tomato Basil Salt
You can use Tomato Basil Salt in many ways. Sprinkle it over grilled vegetables, use it to season meats, or mix it into pasta dishes. It also makes an excellent finishing touch for hummus or bruschetta. The possibilities are endless!
how to store Tomato Basil Salt
Store your Tomato Basil Salt in an airtight container. Keep it in a cool, dry place in your pantry. It should last for several months, allowing you to enjoy the summer flavors whenever you like.
tips to make Tomato Basil Salt
- Choose fresh basil for the best flavor.
- Ensure the tomatoes are ripe for the sweetest taste.
- Experiment with the salt texture in the food processor based on your preference.
- You can use this salt as a garnish for salads for extra flavor.
variation
Feel free to add other herbs, like oregano or thyme, for added depth. You can also mix in crushed red pepper flakes for a spicy kick.
FAQs
Can I use dried basil instead of fresh?
Dried basil won’t provide the same fresh taste, but you could use it if fresh is not available.
How long does Tomato Basil Salt last?
When stored correctly in an airtight container, it can last several months.
Can I use other types of tomatoes?
Yes, you can use other varieties, but cherry tomatoes are sweeter and work best for this recipe.
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Tomato Basil Salt
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A delightful seasoning that captures the essence of summer, perfect for enhancing a variety of dishes.
Ingredients
- 1 bunch Basil
- 1 cup Flaky or Coarse Sea Salt
- 6–7 oz Cherry Tomatoes (about 16)
Instructions
- Preheat your oven to 170°F or its lowest setting, and line a baking sheet with parchment paper.
- Rinse your tomatoes and basil. Pat the basil dry and remove the stems to keep only the leaves.
- Cut an ‘x’ in each tomato and add them to boiling water for about 30 seconds to 1 minute until the skins start to split.
- Remove the tomatoes and place them in an ice bath to cool. Peel off the skins and set them aside.
- Add your basil leaves and tomato skins to a food processor and pulse until evenly chopped.
- Add sea salt to the food processor and pulse again to achieve your desired texture.
- Spread the mixture in a thin, even layer on the baking sheet.
- Bake for about 30 minutes, stirring every 10 minutes.
- Remove from the oven once everything is dry and crispy, and let it cool completely.
- Add to an airtight container and store in the pantry for later use.
Notes
Store in an airtight container; lasts several months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 tsp
- Calories: 5
- Sugar: 1g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg