Dehydrate Tomato Skins

Dehydrator Method

• Rinse tomato skins and pat dry, if needed
• Arrange skins in a single layer on dehydrator trays.
• Dry at 125–135°F for 8–14 hours, until fully dry and brittle.
• Let cool completely before grinding.

Oven Method

• Heat oven to 250°F.
• Line baking sheets and spread skins in a single layer.
• Prop the oven door open 1–2 inches.
• Dry for 2–4 hours, rotating trays every 30–45 minutes.
• Skins are ready when they snap easily and feel papery.
• Cool completely before grinding.

Make Tomato Powder

• Break dried skins into small pieces.
• Grind in a blender or coffee grinder until fine.
• Let powder settle before opening.
• Store in an airtight container.

Rehydrate Tomato Powder

• Combine 1 tablespoon tomato powder with 2 tablespoons hot water for tomato paste consistency, 1/4 cup hot water for tomato sauce.
• Stir and let sit 5–10 minutes.
• Add more liquid as needed for the desired consistency. Whisk or stir again after letting it sit for a smoother texture.