Tomato skins
 

Yesterday I watched an interesting video of a French chef. He removed tomato skins after dropping in boiling water. Skins were microwaved 2 minutes on a plate then pulverized in a coffee grinder then mixed with salt for a seasoning. The plate will have to be soaked because some skins stick but not a big deal. Will be trying this to see if I like it. He used a lot of salt - me not so much.

I have dried tomato skins in my dehydrator and pulverized. Never added any salt. I like to throw a little into soups that have been frozen. Seems to liven up the taste a bit. If you put the skins on parchment paper in the microwave, they shouldn't stick too much.

Tomato skins contain Lectin, which causes joint aches. It's better discarded and not eaten. The seeds contain lectin too.

Hi All ,
For convenience what about tusing canned tomatoes , should I strain it to remove the seeds ?
Would using commercially prepared ketchup and or spaghetti sauce avoid the lectin?
Perhaps the skin and seeds are already pulverized.

Just eat the tomato, skin, seeds and all....
Unless you have a chronic condition which your diet impacts. For the rest of us... go ahead and eat.
Keep avoiding things that bother everyone else, pretty soon we'll have nothing to eat...
https://newsnetwork.mayoclinic.org/d...d-eating-them/

I'm not worried about lectin. I'm not eating pounds of tomatoes every day, and for any possible downside there are as many upsides. The lectin issue gained traction a few years ago, but for most people will never be a problem. Everything - even water - can be bad if you ingest too much. https://foodrevolution.org/blog/the-...about-lectins/

I just eat the whole tomato.