If a recipe calls for peeling tomatoes, save those skins!
Toss the skins in a sealable bag or other airtight container and store them in the freezer. Use them and other vegetable scraps like the ends of onions and herb stems the next time you make stock. You'll be left with a rich, flavorful base for soup that came from basically nothing.
Lay the skins out on a parchment-lined sheet tray and bake them in a 200°F oven for 2-3 hours or longer, until they are completely dry. Let them cool and then grind them to a fine powder in a coffee or spice grinder. You could even use a blender or food processor, though you make not get as fine a grind. "Sprinkle the powder on top of tomato soup to enhance its flavor or use it as a topping forOr turn that that powder into tomato salt by stirring it into flaky Maldon sea salt.
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