Tomatoes are one of the star products of summer. From the perfect ingredient to add to a salad to the base of some cold soups such as gazpacho and salmorejo. These last two can be made in a thousand ways, but in them the tomato is not optional.
There are those who blanch or peel the tomato before blending it with the other ingredients when they start preparing them. Any remaining skins will most likely end up in the trash, just like any other kitchen waste. But if we are looking to reduce food waste, a good trick to take full advantage of this ingredient is to dry the tomato skins and then pulverize them.
The powder that results from drying the tomato skin, "you can put it on top of the macaroni, on the potatoes, wherever you want," explains Conchita Polo (@maximiliana.es), who recently published a video on TikTok where she shows her traditional salmorejo recipe, while taking advantage of the tomato skins it uses.
Once the tomatoes are peeled, the procedure to follow is quite easy: "save that skin, put it in the oven at 150º for 15 minutes and you'll have churruscadita," he explains. Then it is only necessary to pass the toasted skins through a mortar to pulverize them and thus turn them into tomato powder.
The use of cooking helps us to be more sustainable and waste less food. You can keep this tomato powder in an airtight container and use it as a flavor enhancer in your preparations, such as sauces, pasta, and even in the salmorejo itself.
