Making Tomato Powder

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When we were making our tomato sauce, we made it both with and without skins. For the batch without skins, rather than throw out all the seeds and skins, we decided to process them a bit more and make a tomato powder, usable for soups, ketchup, etc…20150809_135800_001
20150906_120408Once we had all the skins and seeks extracted, we put them in trays in the decorator and dried them until they were a crispy layer.

Once they were completely dry, we processed them in the blender to make a powder as you can see here. It is pretty neat to see an entire blender of skins and seeds reduced to just this much powder in the end. You can imagine the flavor intensity.20150906_133354Here is a jar of the final resulting tomato powder, which is delicious.

Dehydrating Tomatoes & Making Chips

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We had a decent supply of tomatoes from our garden this year, and decided to experiment with different ways of preserving them. One of the ideas I had read about was making chips, that are good just as a snack, or re-hydrated in meals. 20150810_174738

We took a couple of buckets of tomatoes and made a combination of types to see what works best.

For the dehydration process, we sliced them and used salt, garlic and Italian seasoning lightly sprinkled on them, then into the Excalibur dehydrator until crispy.

The final 20150809_101133product was delicious, and we stored them in glass mason jars that we also use for canning. They make a great snack and are a project we will be repeating.

Lessons learned include:

  1. Use meaty tomato varieties
  2. go light on the salt as they are concentrated when they dry
  3. do not slice too thick if you are making chips, but ensure you have enough to have a body to the finished product. I find under 1/4 but more than 1/8th is generally good.

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