Yields roughly ⅓ cup
An interesting way to put up a large amount of tomatoes is to completely dry them in the oven or in a food dehydrator, then powder them. The tomatoes need to be taken past the point of a chewy, oven-dried tomato, though, in order to make a powder; they need to be crunchy, but not burned. Some prefer to peel, core and/or seed the tomatoes first, but these steps are not necessary, and any kind of tomato will work. Tomato powder can be used as a dry rub for meat, added to sauces and soups, kneaded into bread dough or sprinkled over pasta, salad, French fries, popcorn, etc.—anywhere a little tomato zip would be welcome. Some even sprinkle the powder on store-bought tomatoes in February when they’re feeling nostalgic for summer.
For 4 Person(s)