Wash the tomatoes thoroughly.
Remove the stems and core.
Cut into thin, even slices to ensure they dry evenly.
2. Dry the Tomatoes:
You have a few options:
Oven Method: Preheat the oven to 140–150°F (60–65°C). Arrange tomato slices on a baking sheet lined with parchment paper. Dry for 6–8 hours, turning occasionally.
Dehydrator Method: Place slices on dehydrator trays and dry at 135°F (57°C) for 8–10 hours or until fully dried.
Sun-Drying Method: Lay slices on a clean tray in a sunny, ventilated spot. Cover with a thin cloth to keep insects away. Turn occasionally until completely dry (can take 1–3 days).
3. Grind Into Powder:
Once fully dried and crisp, grind the tomato slices using a spice grinder, blender, or food processor until you achieve a fine powder.
4. Store Properly:
Transfer the tomato powder into an airtight container.
Keep in a cool, dry, dark place for up to 6 months.
Tips & Tricks
