Recipe · summer
Tomato Powder
A little goes a long way in soups, stews, sauces, and even meatloaf — made from fully dehydrated tomatoes or their skins.
Meal: preserveMain: tomatoHands-on: min
Ingredients
Steps
- 1Put dehydrated tomatoes into a dry blender in small batches and blend on high until fully powdered.
- 2When the blender isn't picking up any more, stop, pour into a clean airtight container, and repeat with more batches.
- 3Tip: rinse the blender residue with a splash of water and drink it as instant tomato juice.
- 4Dehydrated tomato skins can be powdered the same way — they stay light and fluffy rather than compacting, so many people mix the two together in one jar.
- 5Powder will compress and get chunky over time from moisture in the air; that's normal, just scrape it with a fork to loosen. Making just a cup or two at a time helps keep it from clumping.
Meet the plant
- TomatoThe loud, generous neighbour who shows up with more than you asked for.
Tips that help here
- Tomato SkinsDon't toss them in the compost! Tomato skins hold up to 98% of the tomato's flavonoids, plus concentrated lycopene and fiber.
- Tomato PowderBlend fully dehydrated tomatoes (or their skins) into a powder, and a little goes a long way in soups, stews, sauces, and even meatloaf.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
More like this
- Dehydrated TomatoesMeatier varieties like Roma or Romanian Giant work best since they hold their shape well. And don't toss the skins when you peel tomatoes for canning — dry and powder those too.
- Tomato SkinsDon't toss them in the compost — tomato skins hold up to 98% of the tomato's flavonoids, plus concentrated lycopene and fiber.
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.