Step 1

Squeeze the tomato skins in a paper towel to remove as much moisture as possible.

Step 2

Spread the tomato skins on one unlined dehydrator tray and the pulp on another one lined with parchment. If using an oven, spread on lined baking sheets.

Step 3

Turn your dehydrator to 135°F/57°C. For oven-drying, place the sheets in the middle of the oven and set it to 180°F/82°C. Rotate dehydrator racks or baking sheets every 30 minutes. Remove the skins when they're papery and the pulp when it's completely dry.

Step 4

Let cool completely on the counter until room temperature. Transfer to a blender or food processor and blend on HIGH until powdered. Store in an air-tight container.