My pop, Tony Alfonsi, was born November 29, 1929, exactly one month after Black Tuesday, the most devastating stock market crash in the history of the United States. Needless to say, Dad was a Depression era baby. He never had to preach principles of economy to me. He lived them—which meant I learned them by osmosis. Consequently, "waste not" has been a part of my philosophy for a very long time. (It’s also the basis for a whole range of global cuisines, but that’s another post.)
As for this post…
It's one I promised you last week when I showed you how to make Meatless Italian Tomato Sauce from fresh tomatoes. If you missed that post, you can jump to it now by clicking here.
Peeling and de-seeding fresh tomatoes takes your sauce up a level in quality. It also leaves you with a big ol' pile of tomato skins and peels, but you don't have to discard them. Today's recipe will show you how to make tasty use of them...
To download this recipe in a PDF document that you can print, save, or share, click here.
Sun-dried tomatoes bring great flavor to so many dishes. That bright, tangy taste is concentrated beautifully in these easy-to-make tomato flakes.
|Cleo Coyle, veggie|
dehydrator, is author of The
Step 1: Start with the tomato peels (or skins) that you have left over from cooking sauce from scratch or other uses. (For instructions on how to easily remove tomato skins, see my recipe post from last week by clicking here.) Place parchment paper on a half-sheet pan and brush the paper with olive oil. Spread out the tomato peels in a single layer.
Step 2: Bake in an oven preheated to 225 degrees. F. After 30 minutes flip the peels over. Bake for another 20 to 30 minutes for a total cooking time of about 1 hour. The peels are done when they turn crisp like potato chips—but you don’t want them to turn dark brown so check them near the end of the cooking time.
Step 3: When they’re done dehydrating in the oven, place the dried peels in a food processor, blender, or spice grinder (a coffee grinder with a blade) and run the machine in short bursts or pulses until they form flakes. (Do not over-process.) Store the tomato flakes in a sealed plastic bag or airtight container. For longer life (about 2 months), I keep mine in the refrigerator.
Eat with joy!
~ Alice Alfonsi
~ Alice Alfonsi
New York Times bestselling author of
The Coffeehouse Mysteries
Yes, this is me, Cleo (aka Alice).
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