Posted on 09 October 2007 by tomatocasual

What to Do with Tomato Skins

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What to Do with Tomato Skins

By Michelle Fabio

Maybe you’ve just squeezed some tomato juice or made some skinless sauce and you’re wondering what you can do with all those skins.

Here are some ideas:

Keep them in the freezer until you’re ready to make a broth, which is also an excellent way to reuse peelings and other remains of potatoes, zucchini, onions, garlic, parsley, etc. Put them in a pot over medium heat, add some olive oil and salt, and once everything is softened a bit, cover them with water, bring the pot to a boil, and then let simmer for about a half hour. Strain well, and you have a great base for many stews and soups.

Put them on a cookie sheet and dry them in the oven at 200°F. Then you can grind them up in a spice (or coffee) grinder, and use the tomato powder as your new favorite spice.

Put them in a compost pile either directly or even after you’ve done the first suggestion here for broth. This is an especially good idea if you also grow tomato plants (throw in old tomato plants too)–tomatoes love to grow in their own skins, so to speak.

With these suggestions, your tomatoes can truly reach their fullest potential and you can be more environmentally friendly as well–everyone wins!

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4 Responses to “What to Do with Tomato Skins”

  1. tomatocasual zhokuai Says:

    Thats all good tips. Another one I do is ometimes I will save tomato skins from juicing, and when I have enough, fry them in light oil with light black pepper, salt, garlic, onions and mushrooms as a companion for steaks. Really beats any steak sauce and much healthier.

  2. tomatocasual Good stuff: Hillbilly How-To and Uses for Tomato Peels Says:

    [...] find some great stuff poking around the web. Some, like this post at Tomato Casual, are quite useful. Here we learn what to do with our discared tomato peels. This is rather timely [...]

  3. tomatocasual michelle Says:

    Zhokuai, sounds delicious! Thanks for sharing that idea!

  4. tomatocasual dave s Says:

    For a couple years I’ve dried in oven on low heat – now experimenting with drying in the sun – only takes a day to dry out.

    Ground skins that are reconstituted with water make a great rub-on paste for beef and chicken.

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