Tomato Powder Dehydrator Recipes

TOMATO POWDER - DEHYDRATOR

Tomato Powder - Dehydrator image

This stuff is great for adding a little zip to your soups, sauces and stews. Blend it in sour cream or yogurt for a tomato(y) dip. It's a great way to use up your tomatoes. The thinner you slice the tomatoes, the faster they will dry.

Provided by Axe1678

Categories Vegetable

Time 10h15m

Yield 1 cup

Number Of Ingredients 2

Ingredients

5 lbs tomatoes (approx)
cooking spray (optional)

Steps:

Wash and core the tomatoes.
Slice them very thin. approximately 1/8" or less.
I don't drain the tomatoes of their seeds and liquid as I want as much flavor as I can get. This of course is optional.
Place on screened trays for your dehydrator. If you don't have screens you can place them on parchment paper. You can spray a very fine mist of cooking spray or oil on your trays to keep the tomatoes from sticking, however, I rarely do this.
Dehydrate at 150F or whatever your highest setting is. Remember, we are going to dry these to a crisp!
After about 3-4 hours open your dehydrator and loosen the slices and flip them over. This will keep them from solidly sticking to the screens or parchment.
Continue to dehydrate until slices are completely dehydrated, dry and crisp.
Remove and place in blender. (I use a Magic Bullet for this and it works great).
Blend to a fine powder and store in a jar or zip lock bag.
Enjoy!

DEHYDRATOR TOMATO MEAT SAUCE

Dehydrator Tomato Meat Sauce image

(Dried tomato and tomato powder version) This sauce combines dried tomato slices (crushed) and dried tomato powder (rehydrated to paste) for a great tomato taste. Remember that dried tomato slices are much easier to crush if they are frozen or at least chilled for 15-30 minutes. Break them up with your hands or put them in a blender. When broken into small pieces, the tomatoes rehydrate faster and the skins blend much better into the sauce. Double or triple this sauce to feed a crowd. The sauce also freezes very well. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time, which is 8 to 10 hours.

Provided by TxGriffLover

Categories < 4 Hours

Time 1h15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 17

Ingredients

1 cup dried tomatoes, slices (about 20)
2 tablespoons dried bell peppers
2 tablespoons dried onion
2 tablespoons dried mushroom pieces
1 tablespoon dried celery powder
1 teaspoon chopped garlic
1 teaspoon Worcestershire sauce
3 1/2 cups water, divided
1 lb lean ground beef
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried fennel
1/2 cup dried tomato powder
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 cup chopped green olives

Steps:

With your hands, crush the cold dried tomato slices. In a bowl, combine the crushed tomatoes with the next 6 ingredients. Pour in 3 cups of the water and let the mixture sit for 15 minutes to rehydrate.
In a skillet, brown the beef and drain off any excess fat. Add the salt, basil, oregano, and the fennel, and stir in the rehydrated tomato mixture, including the liquid. Simmer the sauce over low heat, stirring occasionally, for at least 30 minutes, adding more water, if necessary, if the sauce becomes too thick.
When the sauce has just about finished cooking, combine the tomato powder in the remaining 1/2 cup water, add the sugar and pepper and stir to combine. Let sit for 10 minutes.
Add the rehydrated tomato powder to the meat sauce and simmer the sauce slowly for at least 10 minutes. Just before serving, stir in the olives. Serve over hot pasta, with grated Parmesan cheese.

Nutrition Facts : Calories 223.7, Fat 11.5, SaturatedFat 4.6, Cholesterol 73.7, Sodium 387, Carbohydrate 5.5, Fiber 1.1, Sugar 2.9, Protein 23.5

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