Packed with flavor, tomato powder is a delicious, versatile addition to many recipes. It’s easy to make and is perfect for conserving tomatoes in a space-saving way.
In summer, many people plant tomatoes. It’s easy to end up with so many at once that you don’t know what to do with them all.
Wouldn’t it be great to be able to save those delicious tomatoes for the fall and winter?
Conserving tomatoes
I’ve found 2 favorite ways to conserve all that tomato goodness long-term and save space!
I’ve already shown you how to make an easy tomato paste that can be frozen or canned.
Today, I’ll show you another great way to conserve tomatoes, drying them. They can then be used whole in recipes, or ground into a powder. This may be my favorite way to save them because there is no need to freeze or can them. Plus, it saves a ton of space!
Ingredients
This simple recipe only uses one ingredient, tomatoes, and you can use any variety you like.
Keep in mind that some varieties, generally the rounder, flatter tomatoes, have more water content and will take a bit longer to dry. Taller oval tomatoes like Roma tomatoes generally have more meat and less water so they take less time to dry.
Procedure
First, we need to prep the tomatoes by rinsing them and removing the stems.
Once clean and dry, slice the tomatoes thinly and as evenly as possible. By using thin, even slices, you ensure that the tomatoes will dry more quickly and evenly.
Place the tomato slices on baking sheets or dehydrator trays. Ideally, they should be spread out so that they are not touching each other. At least ensure that they aren’t stacked on top of each other.
Oven method
If using an oven, bake the tomatoes at the lowest temperature for your oven. Use the fan setting if you have one to help dry them faster. Some people like to leave the door slightly ajar to allow the water vapor to escape more easily, but I haven’t found that to be necessary.
Dehydrator method
If using a dehydrator, follow the instructions that come with your particular dehydrator. Use a low setting if your dehydrator has more than one. You want to gently dry them.
Sun drying
You can make sun-dried tomatoes if you are in a warm, sunny, dry area. To do so, spread the tomato slices on a screen or tray and place them in the sun.
You may want to cover the trays with a mesh cloth to keep insects off the tomatoes as they dry. You should also bring them in at night once the sun has set each day.
When sun-drying tomatoes, you may need to finish the process in the dehydrator to dry them enough to be ground into a powder.
For even drying, flip the tomatoes partway through the drying process. That’s especially important if you’re using the oven or sun-drying on a tray.
When are they ready?
If making sun-dried tomato slices, you’ll want to dry the tomatoes until tomatoes they are dry, but flexible. They shouldn’t be at all spongy though. If too much moisture is left, the tomatoes won’t keep as well and may develop mold.
For powder, you’ll want to continue to dry them until they are dry and brittle. That ensures that you have thoroughly removed the moisture from the tomatoes. If they are still flexible, they likely have residual moisture and won’t grind well into a powder. Plus, the powder may develop mold with time.
How long does it take?
It’s impossible to give you a precise time frame for how long it will take to dry the tomatoes because it will depend on a number of factors.
- Type of tomato chosen
- Thickness of slices
- The method used (& each appliance is different.)
Making the powder
If you want to make tomato powder, make sure the tomato slices are fully dried and brittle. Use a food processor or blender to grind the tomatoes into a fine powder. Especially when using a blender, it may work easier if you first break the tomato slices into smaller pieces.
If the powder isn’t fine enough, you can switch to a coffee grinder to finish grinding the powder.
You can also sift the powder by pressing it through a sieve. This will separate the finer powder from the larger pieces. Then, blend the larger pieces again and sift again until all of the powder is fine and sifted.
Storage (dried tomato slices)
Store the dried tomato slices in an airtight container, preferably one without a lot of extra airspace, in a cool, dry place. You can prolong the storage time by storing them in a dry part of the fridge. If you store them in plastic bags, try to remove as much air as possible before sealing them. If you see mold developing, toss them.(Freezing will keep them even longer.)
In oil
The dried tomato slices can also be stored in a jar, covered with olive oil in the fridge. You may want to first slice them into strips for use on salads or bread. Oil-covered tomato slices don’t generally keep as long as dried tomatoes without oil.
While you can add fresh herbs or garlic to the tomatoes and oil, doing so will prolong the shelf life considerably. (You should store them in the fridge and use within a few days.)
To help bring out the acidic flavor of the tomatoes, dip them into vinegar before placing them into the oil. I like using dried tomatoes stored in oil for topping salads or working into spreads like hummus.
Storage (tomato powder)
Store in an airtight container in a cool, dry place.
If you store it in an airtight container in the fridge, it is said to last almost indefinitely. That is, of course, if you did a good job of dehydrating the tomatoes well from the beginning.
Dehydrated tomato uses
Dried tomatoes can be used in a variety of other recipes. Depending on how you plan to use them, you can use them dried or rehydrate them in water for around 30 minutes.
Sundried tomato pieces can be blended into sauces, soups, or compound butter. (Leave them dried if you’ll be adding them to butter for the longest shelf life.)
They can be added, sliced, to salads, sandwiches, hamburgers, or pizza. They can also be added to pasta, marinades, or scrambled eggs.
Here on the blog, I used them in the Citrus-Herb Basque Chicken.
Citrus-Herb Basque Chicken
Tomato powder uses
Tomato powder is incredibly useful to have around because of its versatility. It’s great for seasoning my homemade flaxseed tortilla chips so they taste more like healthier Doritos. You can also add it to soups, stews, and sauces. It’s also delicious when added to ground beef for tacos and other Mexican dishes. (For Mexican dishes, try seasoning it with some garlic and cumin.)
Paleo Doritos Like Chips Recipe
Mix it with a bit of water to make an instant tomato sauce, tomato paste, or tomato soup! Add it to cream cheese to make a tasty spread. You can add it to just about anything to add a healthy flavor kick!
I’ve had readers suggest other great uses for tomato powder. Why not try adding it to homemade pasta or pizza dough?
Making tomato sauce from powder
To make a tomato sauce from tomato powder, mix the powder with water. Simmer the mixture over low to medium heat while stirring to fully dissolve the powder and thicken the sauce.
- Depending upon how thick you want the final sauce to be, add around 1 part of water to 1 part tomato powder.
- For more of a tomato paste, use a little less water or begin with a 1:1 ratio and simmer it down to the desired consistency.
- For a thinner sauce, for something like enchiladas, add more water.
Video
How to Make Tomato Powder & Dehydrated Tomatoes
Instructions
- Rinse the tomatoes well and remove the stems.
- Slice the tomatoes thinly and evenly.
- Place the tomato slices on baking sheets or dehydrator trays, spreading the tomatoes out so that they are not stacked on top of each other.
Dehydrate the tomatoes
- If using an oven, bake the tomatoes at the lowest temperature, using the oven fan if you have one. If using a dehydrator, follow the instructions for your dehydrator. (Use the low setting if there is more than one.)
- You can also dry the tomatoe slices in the sun on a dry, sunny day. Cover the tomato slices with a fine mesh cloth to keep insects away. (Bring in the tomatoes at night.)
- Flip the tomatoes partway through the process, especially if using the oven or sun drying.
- If making powder, dry the tomatoes until they are hard and brittle. This ensures that you have thoroughly removed the moisture from the tomatoes. If they are still flexible, they likely have a tiny bit of moisture still. (For sun-dried tomato slices, they can remain flexible.)
- Once the tomatoes are completely dry, store them.
Make tomato powder
- Grind the tomatoes into a powder using a blender or food processor. It may be easier if you first break the tomato slices into smaller pieces. If the powder isn't fine enough, try using a coffee grinder to finish grinding the powder.
- Sift the powder thrugh a sieve to ensure a fine powder. The larger bits that remain in the sieve can be blended further until fine enough to pass through the mesh.
Notes
How long does it take?
It’s impossible to give you a precise time frame for how long it will take to dry the tomatoes because it will depend on a number of factors.- Type of tomato chosen
- Thickness of slices
- The method used (& each appliance is different.)
Storage (dried tomato slices)
Store the dried tomato slices in an airtight container, preferably one without a lot of extra airspace, in a cool, dry place. You can prolong the storage time by storing them in a dry part of the fridge. If you store them in plastic bags, try to remove as much air as possible before sealing them. If you see mold developing, toss them.(Freezing will keep them even longer.)In oil
The dried tomato slices can also be stored in a jar, covered with olive oil in the fridge. You may want to first slice them into strips for use on salads or bread. Oil-covered tomato slices don’t generally keep as long as dried tomatoes without oil. While you can add fresh herbs or garlic to the tomatoes and oil, doing so will prolong the shelf life considerably. (You should store them in the fridge and use within a few days.) To help bring out the acidic flavor of the tomatoes, dip them into vinegar before placing them into the oil. I like using dried tomatoes stored in oil for topping salads or working into spreads like hummus.Storage (tomato powder)
Store in an airtight container in a cool, dry place. If you store it in an airtight container in the fridge, it is said to last almost indefinitely. That is, of course, if you did a good job of dehydrating the tomatoes well from the beginning.Dehydrated tomato uses
Dried tomatoes can be used in a variety of other recipes. Depending on how you plan to use them, you can use them dried or rehydrate them in water for around 30 minutes. Sundried tomato pieces can be blended into sauces, soups, or compound butter. (Leave them dried if you’ll be adding them to butter for the longest shelf life.) They can be added, sliced, to salads, sandwiches, hamburgers, or pizza. They can also be added to pasta, marinades, or scrambled eggs. Here on the blog, I used them in the Citrus-Herb Basque Chicken.Tomato powder uses
Tomato powder is incredibly useful to have around because of its versatility. It’s great for seasoning my homemade flaxseed tortilla chips so they taste more like healthier Doritos. You can also add it to soups, stews, and sauces. It’s also delicious when added to ground beef for tacos and other Mexican dishes. (For Mexican dishes, try seasoning it with some garlic and cumin.)Making tomato sauce from powder
To make a tomato sauce from tomato powder, mix the powder with water. Simmer the mixture over low to medium heat while stirring to fully dissolve the powder and thicken the sauce.- Depending upon how thick you want the final sauce to be, add around 1 part of water to 1 part tomato powder.
- For more of a tomato paste, use a little less water or begin with a 1:1 ratio and simmer it down to the desired consistency.
- For a thinner sauce, for something like enchiladas, add more water.
This post was originally published on Dec. 2, 2016. It was rewritten, adding new photos and clearer instructions in June 2021.
Cindy
Make smoked paprika every year, love it!
Tracy Ariza
I’m thinking of trying again soon!
Michaela (AYearFromNear)
Wow, this is such a cool way to preserve tomatoes! I’m starting a yearlong challenge of eating locally sourced foods and have been looking for s space saving way to preserve tomatoes. I’m really excited to try this during tomato season this summer!
Tracy Ariza
Definitely give it a try! It saves a lot of space and is great in so many recipes! š
Cindy
Had yellow and red heirloom tomatoes dried and blended. It smells so good. May try smoking some then drying them for chili I think might be yummy.
Tracy Ariza
I’d really love to hear how that goes. It does sound wonderful! It’d be great in a homemade BBQ sauce too!
Peg
I have made tomato powder from tomato skins but never using whole tomato slices. I have read that the seeds can make the powder bitter. But I have also read it doesn’t. Thoughts? We use quite a bit of the powder and I don’t want to ruin it.
Tracy Ariza
Hi Peg, I hadn’t heard that before and mine wasn’t bitter, but it may depend on the variety/size of the tomatoes, which may be why some people find it bitter and others don’t. (I’ve found that happen with eggplants- the larger ones get more bitter and have larger seeds.)
If you’re wanting to make the powder and not the slices, you could pretty easily strain the seeds out if you’re worried about it. I blend up the tomatoes and press them through a strainer. Of course, it would also remove the peels, unless you want to separately peel them first. (I think I showed my process in my post for how to make tomato paste.)
Cyndi
Thanks for the idea…I think Iām gonna try to make bellpepper powder too.
Tracy Ariza
Hi Cyndi,
You’re so welcome!
That sounds like a wonderful idea. I’d love to hear how it goes and how you use it!
Cindy
Smoked some and made smoked paprika from my red sweet peppers. It is GR8 in rubs.
Tracy Ariza
Hi Cindy,
That sounds wonderful!
I made smoked paprika last year and loved it. I need to share it on the blog as some people don’t realize that it’s something you can make yourself!
Kasongo Museka
I wish to be guided on this matter. Is it okay to add some onions to the tomato powder and can the powder be packed in plastic packages?
Tracy Ariza
Hello,
Yes, you could make your own seasoning that would really be a mix of tomato powder and onion powder by drying them together.
You can store in food-grade plastic if you prefer. I tend to try to avoid plastics, but it’s not always practical. The important thing is to use an airtight container.
Trena
Hi Tracy, just found your site and very excited to try the tomato powder. Have you tried packing the it in a jar with an oxygen absorber for longer term storage? In your article you mention keeping it in the refrigerator, is that necessary for shorter term storage, say a month or less? Thanks!
Tracy Ariza
Hi Trena,
To be honest, I don’t store mine in the fridge, but like to err on the side of caution when writing on the blog. I am very careful that my tomato slices are brittle before making into a powder and store them in airtight containers. I haven’t had any problems keeping them in the cupboard. I just want to avoid people having problems if they have left some residual water in the tomatoes, you know? If you are careful, you shouldn’t need to store in the fridge- just toss at the first sign of mold! (I haven’t had any grow in mine and I live very near the Mediterranean Sea.)
I hadn’t considered the oxygen absorber, so I don’t know how that would work.
The only problem I have with long term storage of the powder is that it browns over time, but still seems to work quite well. (I use that as a sign to use it up soon and make more.) š
Susan Weber
New to dehydrating and am anxious to try this recipe. Looking for help with a worchershire sauce powder.
Tracy Ariza
Hi Susan!
A Worcestershire sauce powder?!?!?! Interesting!!
It’s something I’ve never heard of or thought of. I have made my own version of a Worcestershire sauce, but have never tried making it into a powder. That’s definitely an interesting idea. I should post the sauce recipe on the blog in any case.
Sharon
The tomato powder looks intriguing. Iāll definitely add it to my recipe book.
Tracy Ariza
Hi Sharon,
I love having it on hand for last minute no-tomato-sauce-on-hand emergencies. š
Plus, it takes up very little space. I hope you enjoy it!
Joy
Just found you and subbed. Do you have any idea how much powder equals one sun dried tomato? Ground all mine into powder and now I need a couple tomatoes. Ha! – Joy
Tracy Ariza
Hi Joy-
Hmmmm… I worked with grams at the time. Let me see if I can take a look at my figures and I can figure it out. š
Tracy Ariza
OK- here goes my best guess. I’m reading that 1 pound of tomatoes usually is around 3 tomatoes that are the size of a baseball.
I made 8 pounds of tomatoes, so that should be around 24 baseball sized tomatoes. I ended up with around 2 cups or 32 Tbsp. powder…
I think that means that around 1 1/3 Tbsp. powder would be the equivalent of a larger, baseball sized tomato. I used smaller tomatoes most of the time, so it would be less powder than that for each tomato.
This is all just a best guess, though.