Tomato powder is a versatile and potent pantry staple, capturing the essence of ripe summer tomatoes in a concentrated form. With its rich flavor and vibrant color, tomato powder can elevate soups, stews, sauces, and even spice blends with just a spoonful. The process of making tomato powder is simple yet rewarding, transforming excess tomatoes into a long-lasting ingredient that can be enjoyed year-round. Whether you sprinkle it on popcorn for a savory twist, mix it into doughs for a tomato-infused bread, or blend it into your favorite marinades, tomato powder adds a depth of flavor that’s both convenient and delicious.
Ingredients:
- 10-15 ripe tomatoes (preferably Roma or any variety with less moisture)
- Optional: salt or spices for flavor (such as garlic powder, basil, or oregano)
Instructions:
- Preparation:
- Wash the tomatoes thoroughly.
- Remove the stems and any blemishes.
- Cut the tomatoes into thin slices or quarters.
- Drying:
- Dehydrator Method: Arrange the tomato slices evenly on the dehydrator trays, ensuring they do not overlap. Set the dehydrator to 135°F (57°C) and dry the tomatoes for 8-12 hours, checking periodically. The tomatoes are done when they are completely dry and brittle.
- Oven Method: Preheat your oven to the lowest possible temperature (usually around 140-170°F or 60-75°C). Place the tomato slices on a baking sheet lined with parchment paper. Dry in the oven for 8-12 hours, leaving the oven door slightly ajar to allow moisture to escape. Turn the slices occasionally for even drying. The tomatoes should be dry and brittle when done.
- Blending:
- Once the tomatoes are completely dried, let them cool to room temperature.
- Use a high-speed blender or coffee grinder to process the dried tomatoes into a fine powder. You may need to blend in batches.
- Storing:
- Store the tomato powder in a clean, airtight jar.
- Label the jar with the date and contents.
- Keep it in a cool, dark place to maintain its flavor and color.
