Last year, skin powders and purees occupied my thoughts. Tomatoes, peaches, plum and lemons are firm favourites. Here are my notes for tomato skin powder
What is it? Dried tomato skins, ground and used as seasoning. I combine mine with salt, pepper and other spices
Why do you skin the tomatoes? I use tomatoes in different forms from Nigerian stew to sugo and sauces. In many of them, I blend the tomatoes whole. For sugo, I boil the tomatoes whole and this makes the skins tougher and bitty, sharp which doesn’t work here where you want a smooth creamy textured sauce. And so I skin the tomatoes before I use them.
How do you skin the tomatoes? Check out this tutorial I put together to help.
What’s next? Dry, dry, dry
- In the microwave: line microwave-safe plate with paper towels and spread the tomato skins out in a single layer. Microwave on high for 2 to 3 minutes, then check and continue in 30-second increments, till the skins are dry and papery.
- In the oven: line a baking sheet with parchment or a silicone mat and lay the skins out in a single layer. Heat your oven to 200 degrees Fahrenheit till the skins are completely dry, 1 1/2 to 3 hours
- In the dehydrator or air fryer: I don’t have a dehydrator or air fryer at the moment but either would work. Follow the instruction manual
- In the sun: I haven’t tried this method but I will when I can
Once the skins are dry, it’s time to make the powder
You can grind the skins in a dry mill/ spice or coffee grinder until they turn to powder, as fine or coarse as you like. You could also grind in a mortar and pestle or crumble the skins
Version. Here are some of my favourite combinations:
- Tomato skin salt – combine with sea salt during milling or afterwards. Watch out for ratios so you get the hint of salt and still retain the essence of the tomato skins
- Tomato skin salt and pepper. As above but with chili flakes or with your favourite pepper corns
- Other spices. Like toasted cumin and coriander seeds
How to use?
- Sprinkle over food and drinks and bakes, yogurt
- Rim glasses
- Fold into dips and sauces
What do you think? How would you use it?
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