Tomato Powder

Seasons: 
April, May, June, July, August

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.

Easy

Tomato Powder

Ingredients

For 4 Person(s)

Recipe

  • 2 pounds ripe tomatoes

Tomato Powder Directions

  1. Preheat the oven to the lowest setting possibleusually 170° or 200°.
  2. Slice the tomatoes into ¼-inch circles and place them on a large baking sheet in a single layer, making sure they dont overlap or touch.
  3. Bake for 5 hours, then check them every hour after the 5-hour mark until the slices are completely dried and crunchy.
  4. Alternatively, this process can be flip-flopped by first pureeing the tomatoes, spreading the puree onto a baking sheet, drying it into a leather, then slicing the leather and continuing to dry the slices until crispy.
  5. When slices are completely crisp, use a spice mill or blender to turn them into powder.
  6. If using a food dehydrator, set the temperature at 135° and place the tomato slices in single layers on the dehydrator trays, again, with the sides not touching or overlapping.
  7. The tomatoes take about 10 hours in a dehydrator, but keep an eye on them as times will vary.
  8. Remove the fully dried pieces at the 10-hour mark and put any still-leathery pieces back in the dehydrator for 1-hour increments until they have the right snap.
  9. When slices are completely crisp, use a spice mill or blender to turn them into powder.
  10. Store the finished product in the refrigerator in a tightly lidded container where it will keep for months. 

Top