Tomato Powder

🥘 Ingredients

• roma tomatoes 2 lbs

1. 1

   Wash and dry roma tomatoes . Slice them thinly, about 1/4 inch thick.
2. 2

   Arrange the tomato slices in a single layer on dehydrator trays or baking sheets .
3. 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.
4. 4

   Allow the dried tomato slices to cool completely to room temperature.
5. 5

   Transfer the cooled slices to a blender or spice grinder and process until they form a fine powder.
6. 6

   Sift the powder through a fine-mesh sieve to remove any large pieces.
7. 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 + 3/4 cup warm water; 1 cup tomato juice = 2 tbsp powder + 7/8 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.)