I just made a huge batch of homemade salsa (16 pint jars). Needless to say I had a lot of leftover tomato skins. Not wanting to waste them I decided to make homemade tomato powder. Here’s what I did.
Needed Materials
- Dehydrator
- Tomato skins
- Blender
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Instructions
- Wash, blanch and cold water bath your tomatoes (if you don’t already have tomato skins)
- Once your skins have been water bathed the skins should slip off easily
- My skins were in the fridge for a day and they were still perfectly fine for dehydrating
- Place your skins in your dehydrator trays
- Single layer (no overlapping)
- Turn your dehydrator on and leave for 6-12 hours
- You will want a lower heat to retain as much of the nutrients as possible
- I placed my dehydrator on 125 degrees and they took about 9.5 hours
- I also rotated my trays once when I noticed the skins on the top where still squishy
- When your skins are done they will be thin with a crispy, paper-like consistency
- Next I placed my skins in my mortar and pestle and pounded them to smaller sizes
- This made it easier to blend
- Transfer your skins to your blender or food processor
- Blend for 1-2 minutes
- Consistency of your final product is personal taste – if you want a pure powder you might need to blend a little longer
- Store in an air-tight container in a cool/dry place
Uses for Tomato Powder
- Sprinkle on anything you would like to add tomato flavour too
- Grilled cheese
- Scrambled eggs
- Macaroni and cheeese
- Ground beef/veggie ground for tacos or sloppy joes
- Can be rehydrated and made into a paste for
- Curries, soups and stews
