Tomato Powder From Tomato Skins Recipe

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
    Serves: 4 servings
    Makes: 1/4 cup

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    • Skins from 8 medium peeled tomatoes

    • 1/4 teaspoon kosher salt

    • 1/4 teaspoon granulated sugar


    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

    This Recipe Appears In

    Nutrition Facts (per serving)
    2 Calories
    0g Fat
    0g Carbs
    0g Protein
    Show Full Nutrition Label Hide Full Nutrition Label
    Nutrition Facts
    Servings: 4
    Amount per serving
    Calories 2
    % Daily Value*
    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Cholesterol 0mg 0%
    Sodium 79mg 3%
    Total Carbohydrate 0g 0%
    Dietary Fiber 0g 0%
    Total Sugars 0g
    Protein 0g
    Vitamin C 1mg 3%
    Calcium 1mg 0%
    Iron 0mg 0%
    Potassium 12mg 0%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)