How to Make Tomato Powder

I said I wouldn't put another tomato into a jar.

But I had to try one more project before closing down the garden season.

And it wasn't canning, so it didn't count. Definitely the easiest tomato preserving I have done all summer!

I have learned so much from you readers. The idea of making tomato powder came from a reader's email. She gave me permission to share some of her tips and directions with you.

First I washed and cored my tomatoes. Then I sliced them to about 1/4 inch slices. I layered the slices as close as possible (touching but not overlapping) on the dehydrator trays. I did not skin or remove the seeds of the tomatoes. Most of my tomatoes were small paste-type tomatoes but any kind will work, even cherry tomatoes!



I dried the tomatoes until they were crunchy and brittle. I wanted them to be drier than when I made sun-dried tomatoes.



Then I blended the tomatoes into a powder in my blender.



My dehydrator full of tomatoes made over a pint of tomato powder. Though it should be fine stored in a dark, cool place, I chose to store it in my freezer so that it does not absorb moisture and cake up.

In the few weeks that I have made the tomato powder, I have found it very easy to use. I especially like it for tomato paste. It is so easy to mix some powder in hot water and have instant paste. I also like adding a spoonful or so to a pot of soup.

Here is the hydration ratios that were shared with me.

Tomato Paste: 1 t. powder and 1 t. water.

Tomato Sauce: 1 t. powder and 3 t. water

Tomato Soup: 1 t. powder and 1 t. water and 2 t. cream.

Tomato Juice: 1 t. powder and 1/2  c. water or more

 

I think that the few jars of tomato powder that I have made won't last long!

 

Have you ever made tomato powder?