To Make the Dried Tomato Skins:

1. Starting from the base of the tomato, make a cross-shaped incision. Place the tomatoes in a pot of boiling water for 1 minute. Remove from water, then peel the skins off. Dry the skins on a baking sheet for about 6-8 hours at the lowest temperature.

To Make the Taralli:

1. Finely chop the dried tomato skins with an electric coffee grinder.
2. In a bowl, combine the tomato skins with the whole wheat flour, a salt, oregano, and chili powder.
3. Make a well in the center and pour in the wine and olive oil. Using a fork, whisk the batter to combine, then using your hands, knead well and work for 10 minutes. Wrap the dough in plastic wrap and let rest for 30 minutes.
4. Cut the dough into six pieces and work each piece into a long "snake" shape. Close each piece of dough folding and pressing the ends to make them adhere well.
5. Boil a pot of water, salt it lightly and add the taralli a few at a time until they float to the surface. Let them dry on a towel until they are cold (or even the day after).
6. On a baking sheet, bake the taralli at 355°F for about 25 minutes, until lightly golden brown and crispy. If they do not dry out completely, bake at 300°F for 20 minutes.