So you’ve mastered how to get the skins off tomatoes—now what? It’s tempting to throw them out, but think twice before you do. Vegetable scraps, like parsley stems and tomato skins, help boost flavor intensity—especially if you’re making tomato soup—but that’s just the beginning. Besides, you shelled out for the best of the crop, so make every summery ounce last.
Dry out leftover tomato skins for a versatile tomato powder.
② Add them to a spice grinder with sea salt or as is.
③ Use the powder to flavor your favorite summer foods as you would any spice.
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