Have you ever blanched and peeled tomatoes and then thought: "What can I do with those tomato skins?" No? Me either. But luckily for us, Gabrielle Hamilton did. <br /> <br />In her cookbook, Prune, she dries tomato skins and turns them into powder. I'm skeptical of using powders in the home kitchen—I see them as one small step from claiming foams constitute a meal—but when the basic method is slightly tweaked to make tomato skin salt...well, now we're talking. <br /> <br />Since you are eating the skin, this is absolutely one of those times you’ll want to be buying organic produce. Or, if you're at your local farmers market, you can talk to farmers about their growing practices, which might be equivalent to organic even if the farm is not certified as such.

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