Why would you want tomato powder? It's got so many uses. Sprinkle it liberally on meals like soups, stews, pasta sauces,taco mix, pizza toppings. Put some "zip" in your omelet or eggs. Shake it on veggies to add a bit of flavor. It livens up all kinds of dishes.
The thing I wanted to do the most to do though was to be able to make tomato paste and tomato sauce. I figured if it worked I wouldn't have to buy it in the can anymore. I figured what the heck, I'll give it a shot and see. The worst thing that could happen was that the chickens would loose a snack. I've tried making tomato paste on the stove and I have to tell you... It ain't as easy as it sounds. All that cooking time and stirring and hoping the whole time it doesn't burn, I didn't enjoy it at all. Besides, it's just to hot in the kitchen during tomato season to do it. So I decided to try this idea of making it from tomato skins. Now that I've done it I sure wish I had known about it sooner. It's awesome!
First thing you do is peel your tomato's and save the skins. Lay them out on your dehydrator trays and wait it until the skins are dry.It doesn't take very long at all. They will be like brittle paper when they are done.
I laid some straight on the trays and some on trays with screens. (For the life of me I can't figure out what I did with the rest of my screens.) They both work fine, it'd just easier to remove the skins using the screens.
I took some of the dried skins and ground them up in my little coffee/spice grinder. That was it! Tomato powder!
To make tomato paste from it, just add a tablespoon of water (more or less) to each tablespoon of powder until you get the consistency you are looking for.
You can also make a mean tomato soup using tomato powder. I think this will be an awesome addition to any food storage pantry.
I am forever running out of tomato paste. Not any more! This will be a great thing to have in my food storage. I know I'm going to stock up on it! Of course I'm not sure yet just how long it will last but I'm testing that now. I decided not to grind all the skins and store them in jars until I need them. I figured with the moisture content it would end up being hard as a brick in no time if I ground it all. So I put the skins in mason jars and vacuum sealed them. I'll just grind them as needed. I know I'll be drying tomato skins from here on out.
Hey! I just had another thought....I wonder if I can make bouillon cubes with it? Hmmm....