Tomato Powder
 

I took a bunch of tomatoes and sliced them as I normally would to dehydrate them and then dried them till they were entirely dry and crispy. Next, I put them in a food processor and chopped them till they were powder. Now I have three spice shakers of heirloom tomato powder to add to recipes. I put a couple tablespoons in my last batch of sourdough bread and it tasted great. Anyone else have any good uses for tomato powder? I am looking forward to sprinkling it over a white pasta sauce. (we need a "yum" smile round here):)

I think you could keep a salt shaker in your purse for those emergency weak tomato dishes in restaurants....

Googled tomato powder uses - and I think that the best sounding one is sprinkling it over your scrambled eggs... mmmm almost dinnertime around here!:D

Just a heads up for anyone who wants to try tomato powder- You must seal the container very well and keep out moisture. I had a little bit of it left over that I put in a small jar and left it out over night and it absorbed all the moisture it could from the air and became dense and sticky. But wow, did it taste great on my Shrimp and Kale Fettuccine Alfredo!

I make powder from tomato skins, drying them in the oven for about two hours.

I keep it in small sealable shakers in the freezer, and sprinkle it on home made pizza.

I never heard of, or even thought about this, but I will definitely make some.

I have heard of using tomato powder as an alternative to tomato paste. You can add water to it until its the right consistency and then add it to chilly, stews, sauces, or use it as the base for sauce.

[QUOTE=Silverstar7337;254061]I have heard of using tomato powder as an alternative to tomato paste. You can add water to it until its the right consistency and then add it to chilly, stews, sauces, or use it as the base for sauce.[/QUOTE]
Seems like that would work, but would take a lot of powder. I have been using it to add flavor and color to my soup though.

what a neat idea, tomato powder.

thanks folks

Check out these containers for spices, I bet they would keep the moisture out of them.

[URL]http://www.penzeys.com/cgi-bin/penzeys/p-penzeysjars.html[/URL]

Wow, the things I've learned on this forum!!

Now, think the same thoughts about "OKRA". Same deal. Dry, grind it up, and add to biscuits, etc.

I've read that more than 50% of the lycopene in a tomato is in the skins. And it's no joke that they are often so tough you want to spit em or otherwise discard because they spoil the texture.
I read that the clever chefs slip the skins after about half hour roasting, (or of course easily after freezing), and then put them on another rack in the oven to dry completely. The powdered skins make a great condiment, or they can be put into olive oil to make a delicious flavoured oil.
I haven't done it yet myself but I'd like to try it. I know lycopene is an oily carotene, and oil makes it bioavailable, and it's good for you.... why not.:yes:
I roasted miscellaneous tomatoes and froze em last year, and although they were delicious the skins were awful. After that we just ran it through the blender, it was awesome. But I missed the variation in flavour from little lumps of different roasted tomato.... ah well, with effort, there is a way. ;)

I tried making tomato powder this year after reading about it here and like it. I just took the skins and seeds that are separated out with my tomato mill when making sauce, spread the mix out on a cookie sheet, and placed it in the oven to slowly dry with the heat of the pilot light (about a week). Then ground fine with a coffee mill and bottled.

TomNJ

what a great idea, and good use for skins!

I should think a Ball canning jar like a jelly jar would be perfect to keep out moisture. I find those plastic spice jars not very good at that.

Use a desiccant pack in the container to help keep moisture controlled.

Just shop on line to find what you would use.;)

A small bag of salt might work as it is hygroscopic.

Worth