Dehydrating tomato skins: A zero-waste approach to flavor and nutrition

Tomato skins often end up in the compost bin or trash after canning or cooking, but did you know they can be transformed into a versatile and nutrient-rich ingredient? Dehydrating tomato skins is a simple and effective way to reduce waste and add a burst of flavor and nutrition to your meals. Here’s why I dry mine and exactly how I do it, step by step.

Short answer: I dry my tomato skins in the dehydrator at 135°F (57°C) for 8–12 hours, until they are completely dry and brittle ;) No dehydrator? Use your oven on its lowest setting and check them every few hours.

Tomato peel powder

Benefits of dehydrating tomato skins

1. Nutrient-rich: Tomato skins contain vitamins, potassium and fiber, and drying them keeps much of that goodness in a handy, shelf-stable form.

2. Zero-waste: Dehydrating tomato skins is an excellent way to use every part of the tomato, reducing food waste and making the most of your garden’s bounty.

3. Flavor enhancer: Dried tomato skins can be ground into a powder and used to add a rich, umami flavor to soups, stews, sauces, and even bread.

4. Easy storage: Dehydrated tomato skins have a long shelf life and require minimal storage space, making them a convenient pantry staple.

Step-by-step guide to dehydrating tomato skins

Step 1: Prepare the tomato skins

After peeling tomatoes for canning or cooking, save the skins and spread them out on a clean kitchen towel to remove excess moisture. You can use skins from any variety of tomatoes, but make sure they are clean and free of blemishes.

Step 2: Arrange on dehydrator trays

Place the tomato skins in a single layer on dehydrator trays. If you don’t have a dehydrator, you can use a baking sheet lined with parchment paper in your oven. Make sure the skins are not overlapping to ensure even drying.

Step 3: Dehydrate

Set your dehydrator to 135°F (57°C) and dry the tomato skins for 8–12 hours, or until they are completely dry and brittle. If using an oven, set it to the lowest temperature possible and check the skins every few hours until they are fully dehydrated.

Step 4: Cool and store

Once dried, allow the tomato skins to cool completely. Store them in an airtight container in a cool, dark place. Properly stored, they can last for up to a year.

If any skins feel leathery or the jar shows moisture, put them back in the dehydrator; and if you ever see mold, toss the batch.

Step 5: Grind into powder (optional)

For a versatile seasoning, grind the dried tomato skins into a fine powder using a spice grinder or blender. Tomato skin powder can be used to add flavor to a variety of dishes, from soups and sauces to homemade bread and pasta.

The same trick works with onions (and mushrooms!). Here's how I make homemade onion powder.

Dehydrator in full swing

Uses for dehydrated tomato skins

• Flavor enhancer: Add tomato skin powder to soups, stews, sauces, and marinades for a concentrated tomato flavor.

• Seasoning: Sprinkle tomato skin powder on popcorn, roasted vegetables, or meats for a savory twist.

• Baking: Incorporate tomato skin powder into bread dough, pizza crust, or pasta for added color and flavor.

• Garnish: Use whole or crushed dried tomato skins as a garnish for salads, soups, and appetizers.

Dehydrating tomato skins is a simple, cost-effective, and sustainable way to make the most of your tomatoes. By following these steps, you can create a versatile ingredient that enhances the flavor and nutrition of your meals while reducing food waste. Give it a try and enjoy the benefits of this zero-waste kitchen practice!

For more on drying foods safely at home, the National Center for Home Food Preservation has a great drying section.