Ah, the harvest of tomatoes is a plentiful this year, however … Honestly, I am sick of canning tomatoes.
Too much time. Too much work. Too much space.
You get the point.
So I thought I would look up Do-It-Yourself sundried tomatoes, being all clever to figure something different out. I do love sundried tomatoes but until I looked them up, I did not realize the difficulty in storing them. Well, I don’t really want to have to freeze tons of sundried tomatoes.
As I was surfing through delicious photos of reds and yellows, recipes slowly going through the back of my mind, I saw the words:
These words combined have made my love of tomatoes grow beyond measure. And taste.
Cutting up large numbers of my beautiful, organic tomatoes (courtesy of my wonderful garden this year!) in slices no more than 1/4 inch thick, sprinkle with a dash of pickling salt and now steps in Mr. Dehydrator.
The tomatoes get a really good air drying for around 12 – 20 hours. Toss in some freshly chopped basil or oregano from my garden on top of the slices and add a punch of flavour.
MR. SPICE GRINDER
Spice grinder in one hand and the other throws a bunch of crushed, dehydrated tomato slices in.
BUZZ BUZZ BUZZ
It’s pulse grinding. Keep at it until you have taken a peek and find the consistency you are looking for, which for me is finely ground tomato powder.
2 tablespoons of concentrated tomato powder plus about 1/2 cup of water creates the most amazing tomato paste to use for sauces.
Sprinkle a small amount into your foods, depending on taste. Use anywhere you would use tomato or sundried tomato in recipes, just make sure to taste and adjust accordingly.
It is so versatile.
It totally tastes like ketchup chips minus the chip part.
Storage is the best part it takes up WAY less room. I store in a mason jar with a bunch of rice at the bottom to keep the moisture out.
Hope you enjoy, let me know any recipes that you may know of that uses tomato powder.