This time of year I spend most of my time preserving foods. First it's beans, then tomatoes, corn, berries, more tomatoes, tubers, and more tomatoes. It's a busy time of year but I thoroughly enjoy it. I love knowing that my hard work will keep my family fed and healthy throughout the year.
The first time I helped my mother in law blanch tomatoes to remove their skins she threw them away into her compost pile. Though that's not necessarily a waste because all of the birds, racoons, and worms enjoyed it, the skins can be used by humans for so much more.
So if you like tomato flavor, tomato paste, and the beautiful acidic taste that comes with it then this food preservation is for you.
We will be turning tomato skins into powder, or Bgwiwe Temido. It's super simple, super easy, and all you need are tomato skins, a drying method, a food processor or mortar and pestle, and an airtight container like a Mason jar.
Tomato powder can be added to any dish as a seasoning; taco seasoning, carne asada, to thicken soups, chili, on cheese, eggs, add to sunflower, olive, or avocado oil to make tomato paste, and more...
After you've blanched tomatoes and removed the skins you can process right away or save them in an airtight container and freeze them until you have a full batch. Then thaw and continue on.
Drain the skins in a colander to remove as much liquid as possible.
Use a dehydrator, or in a dry climate you can sun/air dry on a screen, or spread on a parchment paper baking sheet and dry in your oven on the lowest possible temperature.
Check and turn the skins over every hour until they are thoroughly dried and crispy. Allow to cool.
Process the skins in a food processor fitted with a steal blade or a mortal and pestle until you have a fine flaky powder.
Store in an airtight container, such as a Mason jar, and store at room temperature.