Dehydrated Tomato Skin and Seeds (Leftovers from Sauce Day)

I had intended to share lessons learned and answer any remaining questions from our day of posting sauce-making shots but I realized this post would have to come first as it may create another list of questions unto itself.

After trying a small batch this year, we completed the cycle of preserving the entire fruit by dehydrating the remaining skins:

Dehydrated Tomato Skin and Seeds (Leftovers from Sauce Day) Tomato

The skins and seeds are:

  • Bitter/ strong-tasting
  • Highly concentrated (6 bushels of skins and seeds which were almost 11 liters/ quarts before drying were less than 2 when completed)
  • Full of nutrients (although some will also caution their use if they were heavily sprayed/ non-organic).

We will store them in large chunks (this will preserve their flavor) in a mason jar with a lid on it (not sealed) and make small batches into powder by quickly freezing it and then blitzing it in a blender of spice grinder.

Dehydrating was simple – we spread out the ingredients (roughly) in the dehydrator and placed it on 125 degrees farenheit for 24 hours.  They are complete when they are frail and crunchy.

The primary use of our powder will be an additive to sauce.  Dry food acts like a sponge and soaks up the most viscous liquid.  In essence, this powder will function like a dehydrated tomato paste.

But sauce alone isn’t going to consume this huge amount of skin.  Here’s other uses for tomato powder:

  • Baking (thinks scones and buns not cake)
  • Dry rubs
  • Soup
  • Stir fry
  • As an ingredient in homemade noodles
  • An ingredient in BBQ and other savory sauces
  • In pizza dough (or on the pizza itself)
  • As an ingredient added to fermentations to increase the savory/ umami profile of a dish

Dehydrated Tomato Skin and Seeds (Leftovers from Sauce Day) Tomato

I’m sure we’ll come up with many more – what do/ would you use it for?



  1. This is a really interesting idea! I need to make a solar dehydrator more than ever. :/ I’d probably end up putting big handfuls of dried tomato skins into broth (as opposed to storing them undehydrated in the freezer for this exact purpose, like I do now). Otherwise, maybe as an addition to homemade vinaigrette dressing?

  2. Farmer Jones says:

    Dang! I just canned 7 quarts of tomato juice yesterday and I was sure there must be a better use for the leftovers than putting them in the compost bin. I’ll have to try this next time.

  3. Great minds Joel! I was just catching up with your blog. Apparently we “discovered” drying the tomato leftovers at about the same time! I’m very happy about it but our chickens are a little disappointed. ;-)

    • So sad for the chickens! I’m sure, being yours, that they are plenty happy friend!

      So great to hear from you; hope things are awesome! And, speaking of catching up, I have to make some time to head over to your virtual home and see how things are! Hunting season is right around the corner (although I don’t hav eto remind you, do I Rebecca!)

      Great to hear from you! :)


  4. I’ve been doing this for years! There is more lysine (essential amino acid) in the skins of tomatoes than the flesh itself, so adding this powder to anything makes the food more tasty and healthy! I use it in home made crackers and bbq sauce
    as well as all of the above!

  5. LynnAnn Thomas says:

    just brilliant! steam juice tomatoes, then pulp through the mill for sauce…dehydrate the skins/seeds…grind….wonderful!!!!! I’ve been putting the skins and seeds out for the birds in the winter…I love this idea! no waste!

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