Comments on: Making Tomato Powder

By: Aaric Mason

Aaric Mason — Wed, 24 Feb 2021 16:17:13 +0000

In reply to James.

I have been drying mine for years, and just came across this blog. I have never used vinegar or freezer, and mine is just fine.

I love adding mine to soups and sauces, especially ones where you have to reduce the liquid.

I also use it as a base for a “veggie powder mix” that I make with whatever dried veggies I have sitting around. Tomatoes make up about 1/3 of that, and I add mushrooms, celery, carrots, spinach, pumpkin, bok choy, zucchini….. whatever I can find in my dehydrated stash.

By: Keto Nacho Cheese Crisps | Beauty and the Foodie

Keto Nacho Cheese Crisps | Beauty and the Foodie — Tue, 02 Jun 2020 01:02:24 +0000

[…] ½ tsp tomato powder * optional but adds much flavor (how to make your own homemade tomato powder) […]

By: Jan

Jan — Wed, 30 Nov 2016 12:42:31 +0000

I am just about to have a go at doing my first lot of dehydrated tomatoes and making the powder appealed to me. But, what I don’t really understand is where are the parasites from/could be from? We’ve washed and dried the tomatoes, Dehydrated them, then couldn’t you just blitz them up? What is the benefit of the freezing (apart from trying to kill off parasites but I don’t know where they’d be from?)
thanks – just a bit confused!

By: Danielle

Danielle — Sat, 15 Oct 2016 17:51:05 +0000

In reply to James. Hi James, I'm sure they will be fine. The vinegar and freezing are to kill off any microscopic eggs that might come to fruition. I do like to include the vinegar soak and freezing process to be doubly sure, but I'm sure you'll be fine this time. :)

By: James

James — Wed, 05 Oct 2016 17:22:46 +0000

Hello,

I recently made tomato powder but did not soak them in vinegar or freeze them. I just washed, dehydrated very well and blitz them up really well in my spice grinder. Do you see any harm coming from not using vinegar/freezer?

By: Danielle

Danielle — Fri, 04 Dec 2015 21:03:31 +0000

In reply to F. Simon. Genius! Thanks for the tip!!

By: F. Simon

F. Simon — Mon, 30 Nov 2015 06:19:54 +0000

I hate wasting the puree leftover from when I make roasted tomato soup and strain it (it includes the garlic/onions/spices from the soup), but I can’t use it as a spread or sauce because of all the skin/seeds which keep it slightly unpalatable. So I strain as much liquid as possible out, spread it on a tray and dehydrate that which yields a gorgeous full flavored tomato powder. It takes a little longer than raw vegetables but adds a great taste to any dish. Also a spice grinder works better than a blender to get a really fine consistency.

By: OVERVIEW | VEGETABLE POWDERS | JEC RECIPES

OVERVIEW | VEGETABLE POWDERS | JEC RECIPES — Mon, 16 Nov 2015 11:10:20 +0000

[…] How to make tomato powder […]

By: Danielle

Danielle — Sun, 13 Sep 2015 04:17:11 +0000

In reply to Will McCaw. Thanks for the great tip, Will!

By: Will McCaw

Will McCaw — Fri, 11 Sep 2015 01:30:22 +0000

Cool trick that I learned while powdering my dried peppers. A quart mason jar has the same threads as a blender. Fill your jar with whatever your powdering, thread the blender blade, gasket, and base right onto the jar. Then turn the jar upside down and fit right into the blender. You blend right in the jar you'll store the powder in, and no dust in the air during transfer.