To make the most flavorful tomato powder, cook a batch of well-seasoned tomato sauce first. While dried tomatoes can be ground into powder, too, they won’t include the built-in taste that you can simmer into a sauce.
Photo: Homemade tomato sauce powder.
The main ingredient in tomato powder is, of course, tomatoes. Roma and San Marzano tomatoes are meaty and make good sauce. Since it is often hard to find ripe tomatoes at the store, this sauce was made from canned diced tomatoes.
Photo: Canned diced tomatoes.
Six 14.5 ounce cans of diced tomatoes (or equivalent fresh tomatoes)
Photo: Canned tomatoes blended into sauce.
Run diced tomatoes through a blender to a smoothie-like consistency. It will take two fills.
Photo: Blended tomatoes before cooking.
Transfer sauce to a stock pot and add all seasonings.
* Red pepper flakes give this sauce a bit of heat. Use less if you desire a more mellow sauce.
Bring sauce to a light boil over medium high heat, then reduce heat to low. Simmer uncovered for sixty to ninety minutes. Sauce will thicken as liquid evaporates. Once the sauce it nice and thick, allow it to cool.
Photo: Thickened tomato sauce after cooking.
This recipe yields five to six cups of thick sauce, which can be dried on five Excalibur dehydrator trays. Remove bay leaves. Spread between one and one-and-a-quarter cups of tomato sauce thinly on each dehydrator tray covered with a non-stick sheet. Caution: Spreading too much sauce on a tray will make a thick leather that will take longer to dry and won’t reduce to tomato powder as well.
Photo: Tomato Sauce spread thinly on Excalibur dehydrator tray covered with non-stick sheet.
Dehydrate tomato sauce at 135°F (57°C) for approx. ten hours.
After about six hours, the tomato leather should be dry enough to remove the non-stick sheets. Flip the non-stick sheets over onto the mesh sheets and peel the non-stick sheets away from the leather. Finish drying on the mesh sheets.
The drying time to make leather that will be ground into tomato powder is a couple hours longer than the time required to dry tomato leather that will be used as is. When completely dry, you should be able to easily snap or tear it into smaller pieces.
Photo: Tray of dried tomato sauce ready to be blended into tomato powder.
Tear leather into smaller pieces and reduce to tomato powder in a blender. Work with small quantities so as not to overheat your blender.
Photo: ⅓ cup of tomato leather reduced to 2½ tablespoons of tomato powder (25 grams)
The backpacking recipes in Recipes for Adventure, which include tomato sauce leather, call for either ¼ or ⅓ cup of tomato sauce leather, depending on the serving size. The chart below shows the equivalent amount of tomato powder to use.
The total yield of this tomato powder recipe, which starts with six 14.5 ounce cans of diced tomatoes, is approximately twenty-four tablespoons of tomato powder, enough for ten to twelve backpacking meals that call for sauce.
Photo: 2½ tablespoons of tomato powder (right) back into thick sauce (left) with ½ cup boiled water.
Combine ¼ cup (40 g) tomato powder with 1¼ cups of water. Bring to a light boil and then remove pot from heat. Wait fifteen minutes or longer. Sauce thickens with time. Add more water a tablespoon at a time for a thinner sauce. Stir in a spoonful of extra virgin olive oil if desired. This amount will be enough for two to three servings of pasta, depending on how saucy you like your pasta.
Photo: Macaroni with Beef & Vegetables in Tomato Sauce. Made from 100% dehydrated ingredients.
Water to rehydrate: 1½ cups
Pack all ingredients in a Ziploc bag for trip. Optional: Include a packet of parmesan cheese for a topping.
Preparation: Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to a boil, and continue cooking with the lid on for one minute. Place pot in an insulating pot cozy and wait ten to fifteen minutes. Top with parmesan cheese when serving, if desired. Extra Virgin Olive oil can be added also.
Photo: Add 1 Tbsp. of tomato powder to this meal to give it a delicious sauce. See the recipe: Vegetarian Unstuffed Peppers.
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