Tomato Powder

Mudman · September 22, 2011

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)

nicky · September 22, 2011

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!

Mudman · September 28, 2011

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!

miken · September 28, 2011

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.

Keiththibodeaux · September 28, 2011

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

Silverstar7337 · February 10, 2012

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.

Mudman · February 11, 2012

Quote:

Originally Posted by Silverstar7337

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.

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.

meadowyck · June 16, 2012

what a neat idea, tomato powder.

thanks folks

Rockporter · June 17, 2012

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

http://www.penzeys.com/cgi-bin/penze...nzeysjars.html

koshki · August 29, 2012

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

ContainerTed · August 29, 2012

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

bower · August 30, 2012

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.

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.

TomNJ · August 31, 2012

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

lakelady · August 31, 2012

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.

Worth1 · September 1, 2012

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

September 22, 2011	#1
Mudman Tomatovillian™ Join Date: Apr 2011 Location: NW Wisconsin Posts: 910	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) __________________ Mike

September 28, 2011	#3
Mudman Tomatovillian™ Join Date: Apr 2011 Location: NW Wisconsin Posts: 910	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! __________________ Mike

June 16, 2012	#8
meadowyck Tomatovillian™ Join Date: May 2012 Location: Brooksville, FL Posts: 1,001	what a neat idea, tomato powder. thanks folks __________________ Jan “Do what you can, with what you have, where you are.” -Theodore Roosevelt

June 17, 2012	#9
Rockporter Tomatovillian™ Join Date: Feb 2012 Location: Texas Coastal Bend Posts: 3,205	Check out these containers for spices, I bet they would keep the moisture out of them. http://www.penzeys.com/cgi-bin/penze...nzeysjars.html __________________ In the spring at the end of the day you should smell like dirt ~Margaret Atwood~

August 29, 2012	#10
koshki Tomatovillian™ Join Date: Jun 2012 Location: Grosse Pointe Shores, MI Posts: 127	Wow, the things I've learned on this forum!! __________________ Katherine

September 22, 2011	#2
nicky Tomatovillian™ Join Date: Jun 2011 Location: Ontario Posts: 600	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!

September 28, 2011	#4
miken Tomatovillian™ Join Date: Aug 2011 Location: Lincoln NE Posts: 41	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.

September 28, 2011	#5
Keiththibodeaux Tomatovillian™ Join Date: Jun 2011 Location: Louisiana Posts: 587	I never heard of, or even thought about this, but I will definitely make some.

February 10, 2012	#6
Silverstar7337 Tomatovillian™ Join Date: Feb 2012 Location: Georgia Posts: 4	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.

August 29, 2012	#11
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Now, think the same thoughts about "OKRA". Same deal. Dry, grind it up, and add to biscuits, etc. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

August 30, 2012	#12
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,793	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. 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.

August 31, 2012	#13
TomNJ Tomatovillian™ Join Date: May 2009 Location: Floyd VA Posts: 767	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

August 31, 2012	#14
lakelady Tomatovillian™ Join Date: Aug 2011 Location: northern NJ zone 6b Posts: 1,862	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. __________________ Antoniette

September 1, 2012	#15
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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