How to Make It
Preheat oven to 225°F.
Spread 5 tablespoons unsalted tomato paste in a thin, even layer on a baking sheet lined with a silicone baking mat. Bake 25 minutes or until paste is dry, slightly pliable in center, and brittle around the edges. Cool completely on mat; break into small pieces. Process tomato pieces into a fine powder using a spice grinder. Add 1 1/2 tablespoons Maldon sea salt flakes; pulse 3 to 4 times or until salt flakes are coarsely chopped. Store in an airtight container up to 2 months.