What is it? Dried tomato skins, ground and used as seasoning. I combine mine with salt, pepper and other spices
Why do you skin the tomatoes? I use tomatoes in different forms from Nigerian stew to sugo and sauces. In many of them, I blend the tomatoes whole. For sugo, I boil the tomatoes whole and this makes the skins tougher and bitty, sharp which doesn’t work here where you want a smooth creamy textured sauce. And so I skin the tomatoes before I use them.
How do you skin the tomatoes? Check out this tutorial I put together to help.
What’s next? Dry, dry, dry
- In the microwave: line microwave-safe plate with paper towels and spread the tomato skins out in a single layer. Microwave on high for 2 to 3 minutes, then check and continue in 30-second increments, till the skins are dry and papery.
- In the oven: line a baking sheet with parchment or a silicone mat and lay the skins out in a single layer. Heat your oven to 200 degrees Fahrenheit till the skins are completely dry, 1 1/2 to 3 hours
- In the dehydrator or air fryer: I don’t have a dehydrator or air fryer at the moment but either would work. Follow the instruction manual
- In the sun: I haven’t tried this method but I will when I can
Once the skins are dry, it’s time to make the powder
You can grind the skins in a dry mill/ spice or coffee grinder until they turn to powder, as fine or coarse as you like. You could also grind in a mortar and pestle or crumble the skins
Version. Here are some of my favourite combinations:
- Tomato skin salt – combine with sea salt during milling or afterwards. Watch out for ratios so you get the hint of salt and still retain the essence of the tomato skins
- Tomato skin salt and pepper. As above but with chili flakes or with your favourite pepper corns
- Other spices. Like toasted cumin and coriander seeds
How to use?
- Sprinkle over food and drinks and bakes, yogurt
- Rim glasses
- Fold into dips and sauces
What do you think? How would you use it?