Dehydrating Tomato Skins to Make Tomato Powder

Waste not, want not!

So you've made some Roasted Marinara Sauce and have some extra bits of skins, seeds, and other goodies that didn't make the cut? It's really simple to make tomato powder.  The uses are endless. Mix even amounts of powdered tomato and water to make your own tomato paste.  Add the powder to soups and stews for some added tomato flavor. I thought this would also be good added to meatloaf mixtures.  I am sure you can come up with even more ideas!

Dehydrating Tomato Skins to Make Tomato Powder

Roasted Marinara Sauce Leftover Bits
OR
Tomato skins removed during your canning process.

Roasted Marinara Sauce

Some of you have asked for my roasted marinara recipe and so I will offer a guide on how I make it. There are no exact measurement as each batch can be different depending on the intensity of the flavor of your tomatoes, onions, and peppers.  I make each batch and taste it until I am satisfied. 

You'll notice no garlic in my recipe.  Italian ladies everywhere are shaking their heads.  You are welcome to add it to your sauce.  My husband cannot have garlic so I do not use it and it is still very tasty.

Roasted Marinara Sauce

Red and Yellow Tomatoes (need to be mostly reds due to acid level needed)
Green  or Yellow Peppers (1-2 per baking dish)
Sweet Yellow Onions (1-2 per baking dish)
Olive Oil
Fresh Basil (good handful if using 3 baking dishes)
Fresh Oregano (small handful if using 3 baking dishes)
Fresh Parsley (optional) (small handful if using 3 baking dishes)
Salt
Sugar
Cayenne Pepper (few dashes per batch)

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