Don't throw them out! Put those tomato skins from canning to use with this simple dried tomato powder seasoning recipe.
Keyword: preserves, tomatoes
Author: Jane and Sonja
Jar with lid
Wash tomatoes. Cut a small slit at the top of each tomato to help peel the skin after blanching.
Blanch tomatoes in boiling water for 1 minute. Remove blanched tomatoes and place in a bowl.
Peel skin and place the tomato skin on a parchment lined baking sheet. Set the tomatoes aside to use later or make homemade tomato salsa or sauce.
Bake tomato skins at 190°F for 3-4 hours in total. You can also use a convection setting. This will cause tomato skins to dry faster but be sure to check throughout the baking process to avoid burning.
After one hour of baking, turn tomato skins over and continue to bake for another hour. Turn tomato skins over again and bake for another 1-2 hours until they're completely dry but not burnt.
After the skins have cooled, grind them with a coffee grinder or other type of grinder until a fine powder is formed.
Place the ground tomato powder in a clean, dry jar with a lid and place in the fridge or counter top for later use. Dried powder should last up to a year in a sealed jar.
Alternatively, you can can also use a food dehydrator if you have one.