If you make tomato sauce, why not also make a tomato powder from the tomato skins? I am amazed at the aromatic essence of tomato that is captured in the dehydrated skins. Tomato powder adds a bit of zero-waste comfort. When I use it for flavoring soups, salads, sandwich fillings or pizza dough, I recall summer in the depths of winter, and I feel more connected to the cycle of life.
Tomato skins (see tomato sauce recipe, opposite)
Paprika, chili powder or sea salt (optional)
- Lay the tomato skins on dehydrator racks or a drying rack for baked goods so that they are flat and not overlapping; a few millimeters of space between them promotes air circulation. If using a dehydrator, place the skins in the machine and turn on the vegetable setting. Check regularly but allow 4-5 hours.
- Alternatively use the oven on its lowest setting. Put a single layer of the tomato skins on a wire cooling rack on top of a baking sheet and dehydrate for 5-10 hours — overnight is a good idea. Remove the skins when they are completely dry and flaky. Tip into a coffee grinder and grind the skins until they are as fine as any other dried spice on your rack. Add a pinch of paprika, chili and/or sea salt for variation. Store in an airtight jar.
How does creativity bring you comfort?
Considering everyday foods from a new perspective is stimulating because it stretches your mind. Making something inspired by a new perspective translates inspiration into positive action. This is how you can become the change.
More from The Mindful Kitchen:
- Pickled Pumpkin Recipe
- Peanut Milk Recipe
- Zero-Waste Peanut Pulp Crackers Recipe
- Zero-Waste Carrot Powder Recipe
Reprinted with permission from The Mindful Kitchen: Vegetarian Cooking to Relate to Nature by Heather Thomas and published by Leaping Hare Press, 2019.