How to Make Tomato Powder from Tomato Skins (Zero-Waste Preservation)

If you’ve ever peeled tomatoes for canning and wondered what to do with the skins, this simple method turns what would normally be compost into a flavorful pantry staple.

Tomato powder made from tomato skins and scraps is one of the easiest zero-waste preservation projects you can do, especially if you already dehydrate herbs or vegetables.

This technique complements traditional food preservation and scratch cooking, helping you stretch every harvest just a little further. For more recipes and tips, go to our Food Preservation Page.

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Quick Summary: How to Make Tomato Powder from Scraps

1. Save tomato skins from peeling tomatoes or from milling
2. Dehydrate until fully brittle.
3. Grind into a fine powder.
4. Store in an airtight container.
5. Use to add rich tomato flavor to soups, sauces, casseroles, and seasoning blends.

Supplies to Make Tomato Powder

• Tomato skins – Skins from peeled tomatoes work best. You can remove excess pulp so they dry evenly.
• Dehydrator or oven – Either method works; a dehydrator gives the most consistent results, but an oven on low heat is fine. I love this dehydrator because it doesn’t have any plastic, and it is a good size for home kitchens.
• Baking sheets or dehydrator tray – Use what fits your method. Line baking sheets with parchment to prevent sticking and make clean up easier.
• Blender or coffee grinder – A coffee grinder gives the finest powder, but a high-speed blender works well for larger batches. I like using my NutriBullet with the milling blade.
• Airtight jar – Glass jars with tight-fitting lids keep moisture out and extend shelf life.

Why Make Tomato Powder from Skins?

Any chance I get to use every bit of something that came from my garden, I do! When I learned that even the skins and scraps that came out of my food mill while making tomato juice or sauce could be used, I was super excited!

Now, instead of having to open a whole jar of tomato sauce (which takes forever to make!) I can grab and rehydrate some tomato powder that would have otherwise gone in the trash. This is great because it is dried, shelf-stable, and can be stored in a small container. You don’t need any other ingredients added to it; it is simple and flavorful.

Best Tomatoes to Use for Tomato Powder

Roma, paste, or sauce tomatoes are ideal for tomato powder because they have more scrap pieces (more solids vs water content), thicker skins, and more concentrated flavor. Realistically, though, any tomato scraps you have can be turned into tomato powder, and should be!

Garden-fresh or locally grown tomatoes will always be my favorite to use because of their deeper flavor and knowledge about their growing conditions. Store-bought tomato skins and scraps work too, and still help waste less in the kitchen.

How to Prepare Tomato Skins for Dehydrating

There isn’t too much to prep when saving the tomato skins and scraps. You do everything that you’d usually do when making sauce, diced tomatoes, or juice. However, if you remove the skins, you just save them when you’re done instead of throwing them in the trash or compost.

If the skins are wet, you can pat them dry as much as you can. I usually run my tomatoes through a food mill when I’m making sauce or juice, so most of the moisture is already removed. Spread the scraps out on a tray.

How to Dehydrate Tomato Skins

A dehydrator is a better option than an oven if you have one, because the temperature can go low enough to slow-dry the skins, and anything else you might be dehydrating. If you don’t have a dehydrator, the oven is an option; it just might take a little extra babysitting. I’ve included directions for both options!

Using a Dehydrator

• Spread the skins and scraps in a single layer, as best you can, on a dehydrator tray. Sometimes after I’ve milled my tomatoes, they clump up, so I just do the best I can to spread everything out for even drying.
• Dry at 125–135°F for 8-14 hours. I know that’s a long window; you just have to wait until they are fully dry and brittle.

Using an Oven

• Spread the skins and scraps out on a single layer on a piece of parchment paper on a baking tray.
• Turn the oven to the lowest temperature possible. You may want to prop the door open slightly, since ovens typically can’t go as low as a dehydrator.
• Oven drying should take between 2 and 4 hours. Start checking at 2 hours for full dryness.
• Consider rotating the trays for even drying every 30 minutes.

How to Tell When Skins Are Fully Dry

You can tell if your tomato skins are fully dried by whether they snap easily and don’t bend or develop a leathery texture. They should be crisp when completely cooled. Sometimes when they’re still warm, they will bend a bit. Wait until completely cooled to check for doneness.

How to Make Tomato Powder

Grinding Methods

You can use whatever you have available to grind the dried skins. A coffee grinder, blender, NutriBullet, or mortar and pestle would all work! Some may take longer than others (hello, mortar and pestle), but they’ll all get the job done!

Tips for Fine, Even Powder

• Grind in small batches
• Let the powder settle before opening the lid
• Sift if you want for ultra-fine texture

How to Store Tomato Powder

Storing the tomato powder is super easy! Store it in an airtight container, preferably glass. Keep it away from heat and light. It should have a shelf life of 1-2 years when it is stored properly.

How to Use Tomato Powder

I’ve used my tomato powder more times than I thought I would, and it has been really convenient! Here are a few ways you can use the tomato powder:

• Soups, stews, or chili like my Taco Chili
• Casseroles or bakes like Taco Bake or Pasta Bake
• Sauces and gravies
• Dry rubs and seasoning blends
• Pasta dough or bread
• Homemade soup mixes

How to Rehydrate the Tomato Powder

In some recipes, you’ll want to rehydrate your tomato powder before adding it to the recipe. In cases where you’re substituting tomato powder for sauce, paste, juice, or broth, you need to add water to rehydrate. Follow the ratio suggestions below to start with and adjust accordingly.

Basic Rehydration Ratios

• Tomato paste: 1 tbsp powder : 2 tbsp water
• Tomato sauce: 1 tbsp powder : ¼ cup water
• Tomato juice or broth base: 1 tbsp powder : ½–1 cup water

Add hot water to the tomato powder, stir well, and let it sit 5–10 minutes to fully absorb the liquid. Start with less water than you think you might need because you can always thin it down later.

Letting the mixture rest matters; tomato powder needs time to fully rehydrate and bloom. Whisk or stir again after letting it rest for an even smoother texture.

Best Liquids to Use

• Hot water (fastest). Cold water works, but it takes longer and can clump
• Warm broth (adds flavor)
• Cooking liquid from soups or stews

When You Don’t Need to Rehydrate It

You can add tomato powder directly to:

• Soups and stews that already have enough liquid
• Dry rubs
• Seasoning blends
• Doughs and batters

It will rehydrate on its own during cooking.

Storage Tip After Rehydrating

Once mixed with liquid, tomato powder is no longer shelf-stable:

• Refrigerate and use within 3–5 days
• Or freeze in small portions for longer storage

Flavor Tips & Variations

Tomato powder will add flavor to any recipe, but if you’re looking for an even bigger boost, try these:

• Add garlic powder or onion powder
• Blend with basil or oregano
• Use smoked tomato skins for depth

Common Mistakes to Avoid

Common mistakes can cause the skin to retain moisture and potentially mold. Make sure to avoid these:

• Grinding before the skins are fully dry
• Storing while warm
• Using skins with excess pulp that may not dry well
• Skipping airtight storage

Explore More Food Preservation Recipes

Preserving tomatoes is a great way to use up your garden harvest or grocery store sales. Here are a few more of my favorite ways to preserve tomatoes:

• How to Can Tomato Sauce – A staple recipe when you have a lot of tomatoes
• How to Can Diced Tomatoes – Super easy recipe, just dice ’em up and throw them in the jars
• How to make and Can Salsa – For when you want a little taste of your garden during the winter months
• Peach Salsa Recipe – This is just a fresh salsa recipe, no canning directions. It’s still a keeper, though!

FAQs About Tomato Powder from Skins

More Food Preservation Options

If you love turning scraps into something useful, explore more traditional and zero-waste preservation methods in my Food Preservation Page. You’ll find canning, dehydrating, freezing, and scratch pantry ideas all in one place.