Diary of a Foodie

Tomato Powder

Diary of a Foodie: Season Two: The Inventors

Makesabout 2 tablespoons
  • Active time:10 min
  • Start to finish:6 1/4 hr
March 2008
  • 6 to 8 oz ripe tomatoes
  • Equipment:

    a 17- by 11-inch nonstick bakeware liner such as a Silpat; an electric coffee/spice grinder
  • Preheat oven to 175ºF with rack in middle. Put liner in a 4-sided sheet pan.
  • Cut tomatoes crosswise into 1/8-inch-thick slices and arrange in 1 layer in pan.
  • Dry tomato slices in oven, turning over once, until completely dehydrated and crisp, 5 to 5 1/2 hours. Cool completely.
  • Crumble tomato into grinder and grind to a fine powder. Transfer to a fine-mesh sieve set over a bowl. Shake powder through sieve, then discard any pieces remaining in sieve.
Cooks’ note: Powder keeps in an airtight container at room temperature indefinitely.
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