Tomato Powder

If you’ve never tried making your own tomato powder, I highly recommend it. It’s one of those secret ingredients that adds so much flavor to your dishes, and it’s super easy to make. Plus, it’s the perfect way to use up all those tomato skins after peeling them for canning. Seriously, don’t toss those skins! They’re packed with flavor and nutrients, and with a little effort, you can turn them into a versatile powder that’ll elevate your cooking game.

Why You’ll Love Tomato Powder

Tomato powder is a flavor bomb! Whether you’re adding it to soups, stews, pasta sauces, or even sprinkling it on popcorn or grilled cheese sandwiches, it brings a rich, concentrated tomato flavor to the party. It’s also a great way to thicken sauces or give your dishes a punch of umami.

How to Dehydrate Tomato Skins

There are a couple of ways you can go about dehydrating those skins. My personal favorite method is using a dehydrator—it’s what it’s made for, after all—but if you don’t have one, the oven works just as well.

Dehydrator Method (My Fave!)

Set your dehydrator to about 135°F (57°C).
Lay out the tomato skins in a single layer on the trays. Make sure they’re not overlapping too much.
Dry for 6-12 hours, checking every so often. The skins should be crispy and brittle when they’re ready.
Grind them up in a food processor or blender to a fine powder.
For extra crispiness, dehydrate the powder for another 2 hours before giving it one last grind.

Oven Method

Preheat your oven to the lowest setting, usually around 140°F (60°C).
Spread the skins on a baking sheet in a single layer.
Let them dry for 6-10 hours. Leave the oven door slightly open to allow the moisture to escape.
Once they’re crispy, grind them into a powder and repeat the second dehydration step for 2 hours to make sure it’s completely dry.

Grinding and Storing Your Tomato Powder

Once those skins are crispy and ready, it’s time to grind them into that glorious tomato powder. Just toss them into a blender or food processor and let it go until you get a fine powder. If there are any slightly damp bits, no worries—you’ll be dehydrating it a second time to make sure it’s perfect.

After that, store your tomato powder in an airtight container. Keep it in a cool, dark place to maximize its shelf life. If you want to go the extra mile, vacuum seal it or toss it in the fridge or freezer. Throw in an oxygen absorber, or try the old trick of tying a bit of rice in cheesecloth to keep moisture at bay. Trust me, it works!

Place onto trays: You can put the basil and the tomatoes together in the dehydrator, but put them on different trays. The tomatoes will turn your basil to mush before they can dehdrate properly.
Dehydrating in a Dehydrator: Set your dehydrator to around 135°F (57°C). Dry the skins for 6-12 hours, checking periodically. They should be completely crispy and brittle when done.
Dehydrated Tomatoes: When you take the tomato skins out of the dehydrator they will be dry, with maybe a few wet pieces if you layered them too thick. Dehydrating at a low temperature can take up to 10 hours or more depending on how thick they are layered in the trays. If you don’t have trays, you can line the racks with parchment paper.
Grind the Dry Skins Into A Powder: When you get them dehydrated and as dry as you can, place them in a blender or food processor and grind them into a powder. If there are a few wet pieces still, that is fine. You will dehydrate the powder a second time to ensure its nice and dry.
Dehydrate the Powder More: Pop the powder, layered onto dehydrator trays back into the dehydrator a second round. This ensures that there is no residual moisture that would ruin the powder’s ability to store for long periods of time.
Basil, Onion and Tomato Powder: After whipping up a batch of fresh tomato sauce, I dehydrated the onions, a whole bunch of fresh basil, and the tomato skins. I even tossed in 6 thinly sliced Roma tomatoes. The smell was heavenly! This will be so good in Italian dishes the rest of this year.

Frequently Asked Questions

Preheat your oven to its lowest setting, around 140°F (60°C). Place the skins on a baking sheet and let them dry for 6-10 hours. Keep the oven door slightly open to let moisture escape. The skins should be dry and crispy. Grind them into a fine powder in a food processor or blender and then dehydrate the powder for 2 more hours. Grind it up once more and then store.

Sure, but I like to use the tomato skins after I remove them for canning since there is less waste.

Any variety of tomatoes can be used for making tomato powder. Roma or plum tomatoes are popular because they are meatier with less moisture. However, you can use cherry, beefsteak, or even canned tomatoes, especially if you’re using the skins.

In a dehydrator, it takes around 8-12 hours at 135°F to fully dry the tomatoes. Oven drying might take longer, depending on your oven’s lowest temperature setting.

The tomatoes should be completely brittle and crisp. If there is any flexibility or moisture left, they are not fully dried and may spoil during storage.

Yes, tomato powder can absorb moisture and clump. You can add a small desiccant packet to the container or use a silica gel packet to keep it dry.

Typically, 1 tablespoon of tomato powder mixed with 2 tablespoons of water equals about 1 tablespoon of tomato paste. Adjust the water for a thinner sauce consistency.

Tomato Basil Powder – A Flavor Boost!

Here’s a little pro tip: after you make some tomato powder, why not mix it with other dried herbs like basil or onions? The combo of tomato, basil, and onion powder is a total game changer for Italian dishes. You can toss it into marinara sauce, sprinkle it over pizza, or even use it as a rub for roasted chicken. It smells and tastes amazing!

So, next time you’re canning tomatoes, save those skins and give homemade tomato powder a try. It’s easy, packed with flavor, and you’ll love the versatility it brings to your kitchen!