Tomato Powder From Tomato Skins Recipe (2024)

FAQs

Tomato Powder From Tomato Skins Recipe? ›

If making tomato sauce or stewed tomatoes, reserve the skins. Place them on a dehydrator sheet or parchment-lined baking sheet. Dehydrate at 135F for 8 to 12 hours (or out in the sun)! Place the tomato skins in a coffee grinder or a blender, and grind until they are a fine powder.

If you are putting up tomato sauce for your larder right now, don't discard the skins from those red orbs. Repurpose them into a powder that offers intense flavor for seasoning meat, potatoes, fries, popcorn and even yogurt. All it takes is a bit of dehydration.

Arrange the skins on a wire rack placed on a cookie sheet and dehydrate in the oven at 200℉ or until completely dry and crispy. Alternatively, dehydrate the skins in a food dehydrator. Place the tomato skins in a spice grinder/coffee mill and grind.

To ensure a uniform, smooth texture. Tomato skins are tough and hard to chew, so removing them before you make sauces – especially canned sauces – is important. Avoid bitter flavor.

Each can is packaged for long term storage so that you can enjoy this product for years to come. *Shelf life up to 25 years when unopened and stored in a cool, dry place away from sunlight, at temperatures between 55°F and 70°F.

As Bon Appétit's Senior Editor, Sarah Jampel, explains, “Tomato powder can also go where tomato paste cannot! It's dry and sprinkle-able, meaning you can use it similar to a spice in rubs (tomato-rubbed chicken wings?!) or to flavor roasted vegetables or nut mixes.”

Tomato powder is made by drying tomatoes and then grinding them into a fine powder. Typically it's the tomato skins, without the pulpy interior sections with the seeds, that are used for making tomato powder. Think sun-dried tomatoes, only drier, and finely pulverized.

Tomatoes are rich in nutrients, and their skin, pulp and seeds can be eaten. Tomatoes are both a vegetable and a fruit, and it is not advisable to remove the skin when eating tomatoes. Tomato skin is rich in lycopene and dietary fiber, and its lycopene content is 3 times higher than that of pulp.

Tomato powder is rich in edible fiber that helps the digestive system and increases energy and vitality.

How long does dried tomato powder last? ›

One of the really nice things about tomato powder is that it doesn't take up much room and it can last indefinitely if it was thoroughly dehydrated.

Place the dried tomatoes in a food processor, spice grinder, or blender. Process until a fine powder. If desired, sift the powder through a mesh strainer. Reserve the larger pieces for soups and stews, and other recipes where they will be rehydrated.

Tomato powder is made by drying tomatoes and then grinding them into a fine powder. Typically it's the tomato skins, without the pulpy interior sections with the seeds, that are used for making tomato powder. Think sun-dried tomatoes, only drier, and finely pulverized.

Fry them. You can also turn them into crunchy salad toppers by pan frying the skins in oil until they're nice and crispy. Then drain them on paper towels and use them as a crispy topping on salads, soup, and pasta.

If you find yourself with fresh tomatoes on their last legs, avoid pitching them and instead roast and blend them into a quick sauce. While the purists may disagree, I don't remove the skins or the seeds in this version. Whirring the roasted tomatoes in a high-speed blender yields a silky smooth sauce.

As soon as they're finished drying, use a blender, food processor, or coffee grinder to pulverize and grind the dry tomatoes into a fine powder. Store tomato powder in an airtight container with a lid in a cool dark location. Homemade tomato powder should last up to a year (or longer) when dried and stored properly.