Recipe · summer
Tomato Skins
Don't toss them in the compost — tomato skins hold up to 98% of the tomato's flavonoids, plus concentrated lycopene and fiber.
Meal: preserveMain: tomatoHands-on: min
Ingredients
Steps
- 1Next time you're peeling tomatoes to can them, save the skins instead of composting them.
- 2Spread the skins on dehydrator trays and dry until crisp (a few hours).
- 3Once fully dry, they're ready to grind into powder — see Tomato Powder.
- 4Use in soups, stews, sauces, or even meatloaf for a nutrient boost.
Meet the plant
- TomatoThe loud, generous neighbour who shows up with more than you asked for.
Tips that help here
- Tomato SkinsDon't toss them in the compost! Tomato skins hold up to 98% of the tomato's flavonoids, plus concentrated lycopene and fiber.
- Tomato PowderBlend fully dehydrated tomatoes (or their skins) into a powder, and a little goes a long way in soups, stews, sauces, and even meatloaf.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
More like this
- Dehydrated TomatoesMeatier varieties like Roma or Romanian Giant work best since they hold their shape well. And don't toss the skins when you peel tomatoes for canning — dry and powder those too.
- Tomato PowderA little goes a long way in soups, stews, sauces, and even meatloaf — made from fully dehydrated tomatoes or their skins.
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.