Dehydrating Tomato Skins For Tomato Powder: Easy
Discover the simple yet effective process of dehydrating tomato skins to create your own nutrient-rich tomato powder.
This post may contain affiliate links. This means I may receive a commission at no extra cost to you. Read my disclosure policy here.
Tomato powder is a versatile and flavorful ingredient that can be used in various culinary creations, from soups and sauces to spice rubs and marinades. While there are different methods to make tomato powder, one often overlooked but highly effective approach involves dehydrating tomato skins. Not only does this technique provide an excellent way to reduce food waste by utilizing every part of the tomato, but it also yields a potent and concentrated flavor profile that adds depth and richness to dishes. In this article, we will explore the step-by-step process of dehydrating tomato skins for homemade tomato powder and tips on storage and usage to elevate your cooking.
Dehydrating tomato skins for powder is an extremely easy way to use up all pieces of tomato to ensure nothing goes to waste. The best way to dehydrate tomatoes is obviously using a dehydrator but if you’re like me and don’t have one then using your oven is the next best thing. You have to ensure your oven can go low enough to dehydrate so you don’t end up with fried tomato skins. Dehydrating tomato skins in oven is a great alternative to a dehydrator sometimes it can even take less time than a food dehydrator.
Benefits of Homemade Tomato Powder
One of the biggest benefits of drying tomato skins and homemade tomato powder is knowing all the tomato powder ingredients. When buying storebought tomato powder there are many additives to make it shelf stable. Making it at home there aren’t any additives it is 100% tomato. The flavor of homemade tomato powder is much bolder than storebought because it is pure.
Tomato Powder Uses
Soups and Sauces
Tomato powder or tomato peel powder acts as a fantastic thickening agent when added to soups and sauces due to its concentrated flavor. Enhance your favorite tomato-based soups like chili by adding a tablespoon or two of tomato powder during cooking. It also adds richness and depth when mixed into pasta sauces, tomato soup, or homemade marinades.
Seasonings
Create custom spice blends by incorporating tomato powder into your seasonings. Combine it with dried herbs such as basil, oregano, garlic powder, onion flakes, salt, and pepper to make an all-purpose Italian seasoning blend that can be used on pizzas or pasta dishes. It can also be used on rice to create Spanish rice, on chicken, salad, put in cheese, or any other foods.
How to Use Tomato Powder
To use tomato powder as a substitute for canned or fresh tomatoes in recipes, reconstitution is necessary. Simply mix one part tomato powder with two parts warm water and let it sit for 10-15 minutes until fully hydrated. Adjust the amount of water based on the desired consistency required for your recipe.
Equipment
- Baking sheets
- Parchment paper
- Blender (A food processor or coffee grinder will also work.)
- Mason jar with lid and ring
Ingredients
- Tomato skins
How to Make Tomato Powder at Home Without Dehydrator
For this process, you will have to have an oven that can heat between 120°F – 160°F. Some ovens will not go that low. If your oven has a warmer setting you can place the oven on warmer and using an oven thermometer you can test to see if your oven is capable of dehydrating.
Dehydrating Tomatoes For Powder
1. Line the baking sheets with parchment paper. Lay the tomato skins out onto the lined baking sheets. Do not overlap the tomato skins you want them to be laid out as flat as possible so they will dehydrate quickly.
2. Place the baking trays in a 120°F – 160°F oven. Allow to bake for 3.5 – 4 hours. Every hour alternate racks if you’re dehydrating multiple trays so they dehydrate evenly. Depending on how much tomato is left on the skin will ultimately determine the time it takes to dehydrate. They should be extremely dry and crumbly. If they are rubbery they need to process longer.
3. Once the tomato skins are completely dry run them through a food processor or blender until you have a fine powder.
How to Store Tomato Powder
Store the tomato powder in an airtight container to help ensure the powder last longer. If stored properly in a dry, cool, dark place it will last up to a year.
FAQ’s
Tomatoes and tomato skins should be dehydrated at 120°F – 160°F.
This will vary depending on how thick the tomato skins or tomato slices are. If you are dehydrating tomato skins it takes about 4 hours. If you are dehydrating tomato slices this will be dependent upon how thick they are it can take anywhere from 4 hours to 24 hours.
Instead of throwing away the tomato skins, they can be saved to turn into tomato powder or run through a food processor to be turned into tomato paste. Seeds can be run through a food processor if it can chop them fine enough and they can be added to other tomato products such as when making tomato sauce.
It is easiest to skin a tomato by blanching it. Blanching a tomato consists of placing a tomato in a pot of boiling water for 3 minutes removing it from boiling water and immediately placing it in an ice bath. The skin will come off easily when in the ice bath.
FAQ’s
Making tomato powder in the oven is simply using the oven as a dehydrator and dehydrating tomatoes and then running the dehydrated food or dried tomato skins through a food processor to make a powder.
Yes, tomato skins contain a high concentration of antioxidants such as lycopene, beta-carotene, and vitamin C. These powerful compounds help protect your body against harmful free radicals, which may reduce the risk of chronic diseases like heart disease and certain cancers.
Honestly any tomato works for dehydrating including cherry tomatoes. Overall a paste tomato is going to dry quicker than a sandwich tomato simply because a paste tomato contains less water. So San Marzano tomatoes would be better than a beefsteak but any tomato works.
No, tomato skins are actually good fo you they contain many antioxidants.
If stored properly in an airtight container in a dry, cool, dark place it will last up to a year.
Equipment
- Baking sheets
- Parchment paper
- Blender or food processor
- Mason jar with lid and ring
Ingredients
- Tomato skins
Instructions
- Line the baking sheets with parchment paper. Lay the tomato skins out onto the baking sheets. Do not overlap the tomato skins you want them to be laid out as flat as possible so they will dehydrate quickly.
- Place the baking trays in a 120°F – 160°F oven. Allow to bake for 3.5 – 4 hours. Every hour alternate racks if you're dehydrating multiple trays so they dehydrate evenly. Depending on how much tomato is left on the skin will ultimately determine the time it takes to dehydrate. They should be extremely dry and crumbly. If they are rubbery they need to process longer.
- Once the tomato skins are completely dry run them through a food processor or blender until you have a fine powder.
- Store the tomato powder in an airtight container to help ensure the powder last longer.
Notes
Shop Post
Save Post For Later
If you try this recipe I would love to hear how it turned out for you or if you would leave a rating recipe rating helps others know if this recipe is a good fit for them.
