Don’t Throw Out Your Tomato Skins! Make This Flavor-Packed Tomato Salt Instead
If you’re knee-deep in tomato season like we are, then you know how wild it can get. We're talking sauces simmering, jars clinking, and counters covered in tomatoes at all stages of ripeness. Canning, dehydrating, roasting—you name it, it’s happening here.
And in the middle of all that chaos? A mountain of tomato skins.
It used to feel wasteful—peeling all those tomatoes for sauce or salsa and tossing the skins. But now? Those skins get repurposed! And it’s one of the tastiest zero-waste kitchen tricks we've ever found: tomato salt.
What Is Tomato Salt?
Tomato salt is exactly what it sounds like - a punchy, savory seasoning made by drying tomato skins and blending them with salt. It adds a subtle kick and a hint of garden-grown flavor to everything from scrambled eggs, rubs and soup bases.
It's easy to make, completely customizable, and the perfect way to use up tomato scraps instead of tossing them. Think of it as summer, preserved—just in salt form.
Why You’ll Love It
Zero waste: Use every part of your tomatoes
Easy to store: A little goes a long way (it’s got flavor, let’s put it that way!
Flavorful: Adds depth to anything it touches
Totally customizable: Mix in herbs, garlic powder, or smoked salt for variations
Great gift idea: Cute jars of tomato salt are one of the cutest, unique gifts we give over the holidays!
Tomato Salt Recipe: How to Use Tomato Skins the Delicious Way
Ingredients:
Skins from any amount of peeled tomatoes
Fine sea salt or kosher salt
Optional: dried herbs or garlic powder for extra flavor
Step-by-Step Instructions
1. Blanch Your Tomatoes
Bring a large pot of water to a boil. Drop your tomatoes in and blanch for 30 seconds, then immediately transfer them to an ice bath to stop the cooking.
Peel the Skins
Once cool enough to handle, peel the tomato skins and set them aside. (If you’re making sauce, this is where you’d move on to the rest of your recipe—but don’t forget about those skins!)
Prep for Dehydrating
Place the skins in a single layer on a parchment-lined baking sheet. Do not skip the parchment! Tomato skins stick like crazy to bare metal, and you’ll lose half your batch trying to scrape them off.
4. Dehydrate Until Crispy
Set your oven to 200°F (or use a dehydrator if you have one). Bake the skins for about 2 hours, checking occasionally. You want them bone dry—they should shatter or crumble easily when touched.
Tip: Drying time can vary depending on how thick the skins are and how humid your kitchen is. Go by feel, not just the clock.
5. Blend + Season
Once completely dry, crush or blend the tomato skins into a fine powder. Add salt to taste—we like a ratio of about 2 parts salt to 2 part tomato powder, but feel free to adjust.
You can also add:
A pinch of dried oregano or thyme
Smoked salt for a deeper flavor
Garlic powder for a savory punch
How to Use Tomato Salt
Sprinkle on homemade bread with a pad of butter (of course!)
Stir into soups or stews for extra depth
Finish off scrambled eggs or roasted veggies
Mix into salad dressings or marinades
Use as a rimmer for Bloody Marys or savory cocktails (this one is GOOD!!)
Toss with popcorn or roasted nuts for a snack upgrade
Tomato Season Is Short—But This Trick Lasts All Year
Tomato salt is one of those less glamorous kitchen hacks, but it’s seriously one of the best! It's simple, flavorful, and makes the most of what you already have on hand—exactly the kind of recipe we love around here.
So next time you’re peeling tomatoes for canning or sauce, save those skins. Toss them in the oven, give them a spin in the blender, and shake up a little jar of something amazing.
