The rich depth of sundried tomato, olives and green herbs make a delicious table seasoning. Excellent on beef, tomatoes, eggs, aubergine, cheese, pasta or pizza, roast peppers, mushrooms and root vegetables.
Ingredients: Sea salt (87%), sundried tomatoes (3%), olives (2%), parsley (1,7%), basil (1,7%), oregano (1,5%), lemon rind, black pepper, garlic powder, rosemary, paprika, thyme, fennel seeds, dulce flakes (seaweed).
Imagine the best salt in the world...
This is the salt at the heart of all our sprinkle and grinder blends.
Made by the sun and wind from brine out of a marine aquifer that is ancient - even in geological time - from a time long before pollution began.
Then, the salt is lightly 'processed' - sieved, picked clean by hand and packed.
This means the crystals stay as perfect as they were formed with all the natural marine minerals that are usually lost in the harsh grinding and high heat, commerial processes.
Experience 'next level' salt - much saltier than table salt (so use it sparingly!) - and best for last: it is pure, perfect and complete (without fillers and anti-caking agents!) - that is why your food tastes so very, very good.
Looking for plain salt-perfection? Have a look at The Savoury - same salt, in a beautiful 500g box.
Tomato Salt does awesomely amazing things for tomatoes - fresh, sundried, semi-dried and in tomato based sauces, and anything that goes with tomatoes...
Making a marinade to reconstitute sundried tomatoes? Season with Tomato Salt, a generous amount of oregano, garlic, apple cider vinegar and olive oil of course. The secret ingredient in this marinade is - believe it or not - a knob of fresh ginger, grated into the marinade.
Semi-dry some vine tomatoes in a low oven for some hours (timing depends very much on the number of tomatoes, the ambient humidity and how juicy te tomatoes were to start with. When they've reached the desired level of semi-driedness, pop them into a dressing with olive oil (we like to use our Smoked Olive Oil), and season with Tomato Salt - they will be just so much tastier!
Somewhere in most recipes there is a line that says "season to taste". For anything pasta and tomato and cheese, season with Tomato Salt. You will be amazed at the extra depth and pure deliciousness Tomato Salt adds.
There is something magical that happens when you slowly and gently confit red peppers and whole cloves of garlic. Once the peppers and garlic are butter-soft, drain them and season with Tomato Salt. Some people blend them into a paste (using a little of the confiting oil), others prefer to serve them as they are - as a topping for pasta dishes, on grilled meats, stirred into fresh, cooked pasta and on crostini.
Hot wings need heat - but more than that, they also need a salty, herby tang - exactly what a little sprinkle of Tomato Salt will provide. Always add Tomato Salt after cooking and just before serving - then it is at its best!
It is almost impossible, when making hamburgers for the masses, to season the burgers to everyone's satisfaction. In this case, it just makes sense to put some seasoning on the table that adds so much more than salt - tangy, herby umami - adds a sparkle to everything that makes a burger great... the patties, the cheese, the tomatoes, the lettuce - even the buns are suddenly awesome!
Veg fries taste that much better if they are seasoned with Tomato Salt just before serving. Tomato Salt plays very, very well with root veg - the slight tang of the sundried tomato is an excellent accent that will lift the earthy 'root-ness' flavours.
And then there's grilled steak... There is something about the Tomato Salt blend that steak loves to bits! Before grilling steak, pre-season it with plain salt, and after grilling, let it rest for a few minutes, then slice it, ready for serving. Just before serving, finish it with a,light sprinkle of Tomato Salt. The difference it makes, is amazing.
The way Tomato Salt was built, means you get a lot more salty taste and lots more umami with a lot less actual salt and that they say, is a very, very good thing. So, use it sparingly - it adds a lot of salty taste without adding a lot more salt!
