Tomato Powder¶
 Serves |
 Total Time |
|---|---|
| 0.5 cup | 12.00 hours |
Ingredients¶
2 lbs roma tomatoes
Cookware¶
- 1 dehydrator trays
- 1 baking sheets
- 1 dehydrator
- 1 oven
- 1 blender
- 1 spice grinder
- 1 fine-mesh sieve
- 1 jar
Instructions¶
Step 1¶
Wash and dry roma tomatoes. Slice them thinly, about ¼ inch thick.
Step 2¶
Arrange the tomato slices in a single layer on dehydrator trays or baking sheets.
Step 3¶
Dehydrate at 135 °F (57°C) in a dehydrator (or in an oven set to its lowest temperature, usually 150 °F to 170 °F with the door propped open slightly) for 8 to 12 hours, or until the slices are completely dry and brittle. They should snap when bent, not bend or feel rubbery.
Step 4¶
Allow the dried tomato slices to cool completely to room temperature.
Step 5¶
Transfer the cooled slices to a blender or spice grinder and process until they form a fine powder.
Step 6¶
Sift the powder through a fine-mesh sieve to remove any large pieces.
Step 7¶
Store the tomato powder in an airtight jar in a cool, dry place. Add a food-safe desiccant packet to prevent clumping if desired. (Note: Direct Canned Substitutions: 1 tbsp tomato paste = 1 tbsp tomato powder + 1 tbsp warm water; 1 cup tomato sauce = 4 tbsp powder + ¾ cup warm water; 1 cup tomato juice = 2 tbsp powder + ⅞ cup warm water. Creative Ways to Use: Stir 1 tbsp into sautéed soffritto/mirepoix before deglazing as an umami booster, knead 2-3 tbsp into bread/pasta doughs for color and tang, stir 1-2 tbsp into simmering stews/chilis to thicken, or dust over popcorn and dressings.)
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