Tomato powder
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Tomato paste spread thin, dried into leather and ground into powder. Stir it into water for paste or sauce.
Ingredients
- 1 12 oz tomato paste
Equipment
- dehydrator
- spice grinder
- airtight jar
Directions
- Spread the paste about 1/4″ thick on nonstick trays.
- Dry at 125°F / 52°C for 8-12 hours. Around 8 hours, turn the leather over if possible to help it dry faster.
- The leather is ready when it bends easily but is not sticky (it gets darker the longer it dries, which is normal). For powder, keep drying until it turns brittle.
- Add pieces of leather to the grinder, taking care not to fill it too full. Pulse until the bits are small, then blend in 30-second bursts until smooth.
- Finish drying the powder by spreading it on cookie sheets in an oven preheated to 170°F, then switching the oven off and letting it dry completely; or put it on dehydrator trays (in muffin papers or coffee filters, or under parchment so the fan does not blow it around) for an hour or two.
- Keep in an airtight container with desiccant packs.
Notes
Reconstitute: 1 part powder to 1.5 parts water (1 Tb to 1.5 Tbs) for paste. Add 1 or 2 tablespoons to stews, soups, casseroles; use in BBQ or jerky rubs. Leather pieces: rehydrate a palm-sized piece with about 1.5 TB hot water. Shelf life: powder six to nine months airtight with desiccant (replace when it loses tomato smell or darkens); leather up to one year. Powder clumps if it picks up moisture; keep airtight.