Beginner Tomato Preservation

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Beginner Tomato Preservation



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Have more tomatoes than you know what to do with? A great way to preserve tomatoes is to dehydrate them and make tomato powder. A tiny jar of this trendy gourmet condiment sells for upwards of $6 at specialty food stores, but it couldn't be easier to make. All you need is tomatoes and time.

1. Meaty, smaller tomatoes (no bigger than an apple), such as paste tomatoes, work best, but you can also use cherry tomatoes. Wash and dry the fruit. Then, using a serrated knife, slice meaty tomatoes 1/2 inch thick, juicier tomatoes 1/2 to 3/4 inch thick, and cherry tomatoes in half.

2. Dry the tomatoes until they are very dry in a food dehydrator (this can take eight hours or more). The fruit should feel dry to the touch (not tacky) and snap in half easily. Check the dryness level often, because smaller tomatoes and paste tomatoes finish faster than large or juicy ones.

3. Place the dried tomatoes in a blender or food processor and grind them into a fine powder. Store the powder in a lidded glass jar in a cool, dark, dry place such as a cupboard. Use in chili, soups, sauces, and dressings to add an intense tomato flavor.

No dehydrator? No problem.

Quarter or halve tomatoes, place on a rimmed baking sheet, and bake on your oven's lowest heat setting until very dry (seven hours or more). Check the fruit's dryness often, being careful not to burn the slices.

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