Tomato Powder From Tomato Skins Recipe

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Vicky Wasik

Why It Works

  • The microwave acts upon water molecules, ensuring that they evaporate before the tomato skins brown or cook.
  • Cooking them in small, single-layer batches helps them dehydrate more quickly and evenly
  • Grinding the skins with sugar and salt helps amp up the tomato flavor
  • Rather than discard leftover tomato skins (from, say, your recent batch of coulis), we like dehydrating them in the microwave for a quick and easy tangy-sweet powder that's great for rimming cocktail glasses, sprinkling on fried food, pizza, pasta, or fresh mozzarella.

    Recipe Facts

    Active: 2 mins
    Total: 7 mins
    Makes: 1 cup

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    Ingredients

    • Skins from 8 medium peeled tomatoes
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon granulated sugar

    Directions

    1. Line a microwave-safe plate with a double layer of paper towels. Spread as many tomato skins on top as will fit in a single, non-overlapping layer (about 1/4 of skins). Microwave on high for 4 minutes, then continue in 20 second intervals until the skins are papery, dry, and crumble if pinched. Repeat with remaining skins.

    2. Add skins, salt, and sugar to spice grinder or mortar and pestle. Grind until powdered. Store in an air-tight container.

    Special equipment

    Spice grinder or mortar and pestle

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