🍅 Tomato Powder
100 Pounds of Tomato Skins Turned into Gold
🍅 Tomato powder made from the skins of 100 pounds of tomatoes — zero waste gold
📌 In This Article
🍅 My Zero Waste Tomato Powder Story
"This is tomato powder made from the skins of 100 pounds of tomatoes that I canned." When you process 100 pounds of tomatoes for canning, you end up with a mountain of skins. Most people throw them away. But I saw gold. 🌿✨
Every year, tomato canning season arrives and I go all in. This year, 100 pounds of tomatoes came through my kitchen. That's a LOT of tomatoes. And after peeling, seeding, and canning all those beautiful red fruits, I was left with one thing: a mountain of tomato skins.
Most people would toss them in the compost. But I saw an opportunity. Those skins are packed with flavor — concentrated tomato essence, natural umami, and all that gorgeous red color. Why let it go to waste?
So I decided to turn them into tomato powder. And let me tell you, it's one of the smartest things I've ever done. That powder is like liquid gold in powdered form — concentrated tomato flavor that elevates everything it touches.
💬 What I learned: The skins from 100 pounds of tomatoes yielded about 2-3 cups of tomato powder. That's a lot of concentrated flavor from something most people throw away!
📝 How to Make Tomato Powder
What You'll Need:
- Tomato skins — from any amount of tomatoes
- Dehydrator or oven
- Food processor or blender
- Mesh strainer (optional, for finer powder)
- Airtight jar for storage
Step-by-Step Instructions:
- Save your skins: As you peel tomatoes for canning, save the skins in a bowl or container. You can store them in the fridge for a day or two while you finish canning.
- Dry the skins: Spread the skins on dehydrator trays in a single layer. Dehydrate at 125°F (52°C) for 8-12 hours, until completely crisp and brittle. They should snap easily.
- Oven method: If you don't have a dehydrator, spread skins on a baking sheet lined with parchment paper. Dry at the lowest oven setting (170°F/75°C) with the door slightly open for 4-6 hours.
- Grind to powder: Once completely dry, transfer the skins to a food processor or blender. Pulse until you have a fine powder. For extra fine powder, sift through a mesh strainer and re-grind any larger pieces.
- Store properly: Transfer the tomato powder to an airtight glass jar. Store in a cool, dark place for up to 1 year.
- Enjoy! Use in soups, sauces, rubs, or anywhere you want concentrated tomato flavor.
💡 Pro Tip: Don't wash the skins before drying! The natural juices and oils on the skins concentrate the flavor. Just remove any obvious dirt or debris.
✨ What to Do with Tomato Powder
Soups & Stews
Add a tablespoon to any soup or stew for an instant flavor boost. It dissolves completely and adds rich tomato depth.
Sauces & Gravy
Whisk into pasta sauce, pizza sauce, or gravy for extra tomato flavor without adding extra liquid.
Dry Rubs
Mix with salt, pepper, and other spices for a umami-rich dry rub for meats, tofu, or vegetables.
Baking & Bread
Add to bread dough, crackers, or savory pastries for a subtle tomato flavor and beautiful color.
♻️ Zero Waste Benefits
- Every part of the tomato is used: The flesh becomes canned tomatoes or sauce, the skins become powder, and the seeds can be saved for next year's garden.
- Reduces food waste: Instead of throwing away nutrient-rich peels, you're preserving them for future use.
- Saves money: Tomato powder is expensive to buy. Making your own from scraps costs almost nothing.
- Concentrated nutrition: Tomato skins are rich in lycopene, an antioxidant linked to many health benefits.
"Waste not, want not. Every single tomato skin saved is a small victory." 🌿
💡 Pro Tips for Perfect Tomato Powder
- Dry completely: Any moisture left in the skins will cause mold. They should snap easily and crumble when squeezed.
- Store with oxygen absorbers: For longest shelf life, add an oxygen absorber packet to the jar before sealing.
- Use within a year: While tomato powder can last longer, it's best used within 12 months for optimal flavor.
- To rehydrate: Mix 1 part tomato powder with 2 parts warm water to create tomato paste or sauce.
- Add to everything: A pinch of tomato powder adds umami to almost any savory dish — eggs, rice, beans, and more.
📊 From 100 Pounds to 2 Cups
Here's what 100 pounds of tomatoes looks like in powder form:
- 100 pounds of fresh tomatoes (about 200-250 medium tomatoes)
- → 2-3 cups of tomato powder (after drying and grinding)
- → Equivalent to about 15-20 cans of tomato paste in concentrated flavor
"It's amazing how much flavor is packed into those humble skins. Never underestimate tomato peels!" 🍅
❓ Frequently Asked Questions
❓ Can I make tomato powder from any tomato variety?
Yes! Roma tomatoes are great because they have thicker skins, but any variety works. Cherry tomatoes also make excellent powder.
❓ How long does tomato powder last?
When stored in an airtight container in a cool, dark place, tomato powder lasts 12-18 months. For longer storage, keep in the refrigerator or freezer.
❓ What's the difference between tomato powder and tomato paste?
Tomato powder is dehydrated and ground tomato skins. Tomato paste is cooked-down tomato pulp. Both add flavor, but powder is more versatile and shelf-stable.
❓ Can I use tomato powder as a substitute for tomato paste?
Yes! Mix 1 part tomato powder with 2 parts warm water to make a tomato paste substitute. Let it sit for 5 minutes to rehydrate.
❓ Do I need to remove the seeds before drying?
If you're using just the skins, seeds are already removed. If you have some pulp attached, it's fine — it will just add more flavor.
❓ Can I use tomato powder in place of tomato sauce?
Yes, but you'll need to rehydrate it. Mix 1 part powder with 3 parts water for a sauce-like consistency. Adjust to your desired thickness.
📄 Printable Tomato Powder Guide
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║ TOMATO POWDER ║
║ From 100 Pounds of Tomato Skins to Gold ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 2-3 cups | DRYING TIME: 8-12 hours
INGREDIENTS:
- Tomato skins (from any amount of tomatoes)
INSTRUCTIONS:
1. Save tomato skins as you peel tomatoes.
2. Spread skins in single layer on dehydrator trays.
3. Dry at 125°F for 8-12 hours until crisp.
4. Grind in food processor until fine powder.
5. Sift through strainer for extra fine powder.
6. Store in airtight jar.
USES:
✓ Soups & stews — add 1 tbsp for flavor
✓ Sauces & gravy — enhances tomato taste
✓ Dry rubs — mix with spices
✓ Baking — add to breads & crackers
STORAGE: 12-18 months in cool, dark place
PRO TIPS:
• Dry completely before grinding
• Store with oxygen absorber
• 1 part powder + 2 parts water = tomato paste
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© CanningRebels — Tomato Powder | Zero Waste from 100 Pounds of Tomatoes
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