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Season Your Tomatoes With Sugar as Well as Salt

Season Your Tomatoes With Sugar as Well as Salt



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Enhance the tomato’s natural sweetness just a smidge for a wondrous tomato experience

In the height of the tomato season, there can be no simpler pleasure than a perfect tomato salad. Thick slices of tomato, dressed lightly with olive oil, salt, pepper and… sugar?

Though it may seem bizarre to season a savory fruit with something as sweet as sugar, adding sugar to tomatoes is not some new, radical idea. In fact, Italians have been adding a pinch of sugar to their tomato sauce for generations, using the sweetness of the sugar to balance the end-of-season tomatoes that didn’t get to be quite ripe enough.

Adding sugar to tomatoes can be used in any situation where the tomatoes are just not up to snuff. If you’re cooking with canned or jarred tomatoes, ones that are a little out of season or just not ripe enough, sugar will help coax the natural sweetness out of the subpar tomatoes!

Just as sugar can complement tomatoes that aren’t perfectly ripe, so too can it enhance a beautiful and perfectly ripe tomato. It may seem bizarre — to some it may seem absolutely mad — but don’t knock it till you try it. I promise it makes such a difference!


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)


Eating Trash With Claire: Tomato Skin Salt and Peach Skin Sugar

I’m a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52 .

Both tomato skins and peach peels initially seem like a dead-end scrap. They’re flimsy, seemingly lacking in flavor, and kind of weird, texturally speaking. Drying them out and concentrating their flavor for use in a tasty powder seemed like almost too good of a solution, and I knew both of these recipes were something I needed to taste to believe.

Gabrielle Hamilton’s Tomato Skin Salt

This idea is the brain child of Gabrielle Hamilton, and can be found among many other treasures in her cookbook Prune . Tomato skins are one of those scraps I’d never given a second thought to, and I never felt particularly bad about it. They’re such a small part of the tomato,and tossing them didn’t seem like that big of a deal, but I now regret every bit of tomato skin I have ever cast aside, so good is this salt.

The process of turning the red skins into a pretty pink salt is an easy one, but first you have to peel them off the tomato, which is also not that hard if you know how to do it. Just take a pairing knife and make a small “x” on the bottom of the fruit, and dunk it in boiling water for about 30 seconds. Once you see the peel start to pull away slightly from the rest of the fruit, plunge the tomato into ice water until it’s cool enough to handle. The skins will slide right off, and will be ready for their salty transformation. Weigh the skins, lay them out on a parchment-lined baking sheet, and sprinkle an equal amount of salt by weight on top.

Set them in a 200-degree oven for a couple of hours and, when they’re nice and dry and crisp, pound ‘em up with your handy-dandy mortar and pestle . (You could use a small food processor or spice grinder, but you won’t get as fine a powder.)

I’m pretty obsessed with this stuff. So far I’ve sprinkled it on scrambled eggs, popcorn, and a rice cake with cream cheese, and so far it has added both sodium and bright, fresh flavor with a hint of umami. This unexpected development has transformed the red peels from “worm food” into precious commodities.

Food52's Peach-Scented Sugar

It’s officially peach season, which means it’s peach pie season, which means you’re going to need to peel a lot of peaches. It’s also possible you’re one of those people who just doesn’t like the feel of fuzz on your tongue, in which case this tip is also applicable to your life.

This recipe was originally developed by a Food52 reader, Rhonda35, and it’s as tasty as it is pretty. The process is very similar to the tomato salt procedure—you even peel them the same way—with a few tweaks. Unlike the tomato skins, the peach skins are dried before they’re mixed with the sugar, but they’re dried for the same amount of time at the same temperature.

Once dry, Rhonda ground the peels, measured them by volume and ground them with an equal amount of sugar. I added a little more sugar—about 25% more by volume—to mine to stretch the peels a bit further, and the result was a peachy, super-delicious sugar perfect for sprinkling on all sorts of sweet treats. I’ve put it on toast, oatmeal, and (again) a rice cake with cream cheese, and it made each food thing taste decidedly spring-y (as in the season). I’m not done though, and plan to shake it all over sugar cookies, ice cream, and crumbly cobbler toppings all summer long. (I also plan to try this with every stone fruit skin I can get my hands on, be they plum, nectarine, or apricots.)