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Begin by drying the tomato skins in the oven at 200 degrees for two to three hours until they are completely dried and crisp.
After the skins have cooled, grind them into a fine powder and measure the amount.
For every teaspoon of tomato powder, mix in an equal amount of kosher salt and a big pinch of sugar.
Store the mixture in an airtight container.
Used to sprinkle on popcorn, scrambled eggs, or the rim of a Bloody Mary glass.