Tomato powder
Tomato powder
This is a great way to preserve tomatoes when they are at the peak of ripeness. I dehydrate tomato slices, then grind them into a powder when I want to add some concentrated flavour to a dish. It is particularly good mid-winter when fresh tomatoes are quite expensive and often bland.
Ingredients
Ripe tomatoes - sliced
Steps
Dry tomatoes in either a dehydrator or oven. When they are completely dry use a high-speed blender to grind them to powder.
Dehydrator method
Set the temperature at 115° F. Dehydrating above 118° F reduces the nutritional value of food.
Slice tomatoes. Try to keep the cut consistent. Do not peel the tomato, the skin is nutritious and helps the slices hold their shape.
Place the tomatoes on parchment paper or a silicon dehydrator sheet for the first half of the drying time.
Dehydrate for 8 to 16 hours – the dehydrating time depends on how juicy the fruit is and the humidity where you live.
Remove the non-stick sheet midway through the drying time or when they are dry enough to turn over.
For best results use tomatoes at their peak of ripeness.
Oven method
Preheat the oven to 200° F.
Line a baking sheet with parchment paper. Place the sliced tomatoes on the baking sheet. Leave in for 4 to 8 hours. The drying time is reduced because of the higher temperature.
Flip tomatoes midway through the drying time.
