Preheat an oven to 200° F, or prepare a food dehydrator. Line baking sheets with parchment paper, or use dehydrator sheets.
Spread the tomato skins over the drying sheets, and dehydrate for about 30 minutes. Rotate the sheet, if drying appears uneven, and dehydrate for another 15 minutes. The tomato skins are dry when they are red and crisp.
While the skins are drying, zest 3 oranges with a box grater or coarse Microplane. Evenly sprinkle the orange zest onto a prepared drying sheet and dehydrate for about half an hour. Check the zest occasionally as it dries, crumbling it between the fingers to make sure large clumps do not stick together and inhibit even drying. The zest is done when it is still bright orange and completely dry.
While the skins and peels are drying, toast the sesame seeds in a small dry skillet over medium heat. Cook for about 2 minutes, shaking the skillet so the seeds toast evenly. Remove the seeds from heat and spread them in a plate or shallow bowl to cool.
Once the tomato skins, orange peel, and sesame seeds are all dry and cool, place the tomato skins in a mortar and grind them with the pestle to a fine powder. Set them aside in a bowl, and grind the red pepper flakes and black peppercorns together. Use scissors to snip the seaweed into small pieces and grind it together with the pepper mixture.
Combine the seaweed and pepper mixture in the bowl with the tomato skins. Add the orange zest and the sesame seeds, and mix well. Store in an airtight jar out of direct sunlight for up to 6 months.
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