Tomatoe skins

[BasilRock]

I just got done putting up about 8 pint freezer bags of tomatoes from my garden. But what I really wanted to share with you all, is what I do with the skins. After blanching the tomatoes and peeling the skins off, I take the skins and lay them flat on a fine mess rack over a baking sheet. I then either put them in the sun or in the oven (very low temp) to dry them out. It may take a couple of days, but when they are dry, I put them in a coffee grinder (I have one for herbs only) and grind them to a small flake or almost powder. I then store them in a glass jar for multiple uses. The flavor is unbelievable. I use it in soup, just a tsp or so, also add it to spag. sauce for extra flavor, also when I boil my rice, or add it to mayo for a little zip. It can be used so many ways. I used to throw the skins out then about 8 years ago I got this idea so as to not be so wasteful and I have been doing it ever since. I hope this will be usefull to some of you. It beats bouillon cubes which are so salty.

[CM]

That's an interesting idea! Usually I put my tomatoes through a tomato press to make a seedless/skinless puree and the skins come out ground up and mixed up with seeds. But when I'm canning whole or chopped tomatoes I do have skins (this year I'm making a bunch of salsa) so I'll have to try it. Thanks for sharing that suggestion! Tomorrow is another tomato canning day for me.

[KarenB]

Excellent Idea! I have just put my tomatoes in the pot and boil them down. Then put through the food processor and then to the sieve. I only like them crushed to death. I then can or freeze. This year we have had a ton of rain. I'm still waiting for the first tomato. I'm in a 5A garden zone. The rest of my garden is a right off except for the sunflowers.At least the birds will eat