The method for turning tomato skins to tomato paste is really simple and does not require canning. The process is explained over at My Earth Garden, which is where I first heard about this method. But here are the basics:
1. Place tomato skins in the dehydrator at 135 degrees F. (You could do this in the oven, too, at the temperature setting closest to 135 degrees F. Place the skins on a wire cooling rack, then lay the rack on a baking sheet.) I found the dried skins tended to stick to the dehydrator trays unless I sprayed them lightly with cooking oil before laying the skins on top.
2. Grind the peels until they turn to powder. For this step, you could use a food processor; I chose my handy dandy coffee mill.
As you can see in the picture at the left, my paste is a bit lumpy because my skins aren't a fine powder. But once I cook with this paste, there is no noticeable difference in texture - and the taste is great!
You can portion out this paste and freeze it, if desired. If you tend to use small amounts of tomato paste, freeze it in an ice cube tray, then transfer to a freezer bag. Or, measure out an amount you typically use and put each into a freezer bag.
It's so easy!