Why make Tomato Powder? It transforms fresh or frozen tomatoes into a shelf-stable ingredient that takes up only a fraction of the space. Better still, when you need tomato paste or a burst of rich tomato flavour, it’s ready in seconds.
Tomato powder is one of those ingredients that quietly earns a permanent place on the pantry shelf.
Why dehydrate tomatoes? Fresh tomatoes are wonderful, but they don’t last forever. After you’ve preserved multiple batches of Tomato Sauce, Salsa and Relishes, freezing excess works well, but freezer space is precious.
Dehydrating removes almost all of the moisture, leaving behind an intensely flavoured ingredient that stores beautifully in an airtight jar. However, if you have attempted dehydrating fresh sliced tomatoes you may have experienced slightly rubbery ‘sun-dried tomato-esque’ (also delicious) or have had to dehydrate them for 8-16 hours to produce brittle tomatoes that are dry enough to powder.
Whether you’re preserving a bumper crop from the garden, making room in the freezer, reducing food waste or simply wanting homemade tomato paste whenever you need it, tomato powder is hard to beat.
For me, starting with frozen tomatoes has become my preferred method. It’s quicker, produces an intensely flavoured powder, and turns a freezer full of forgotten tomatoes into one of the most useful ingredients in my kitchen.
My favourite method – starting with frozen tomatoes
I’ve found an easy way to make tomato powder, especially if you’ve been freezing surplus tomatoes throughout the season. I defrosted 1 kg of whole frozen tomatoes and was amazed at how much liquid they released as they thawed. Rather than spending hours dehydrating all that extra moisture, I simply drained off the liquid and kept the thick tomato solids. The result was sheets of dried tomato pulp so thin that resembled cellophane, and so easy to powder!
- Defrost tomatoes naturally
- Sieve the solids from the liquids*
- Puree the solids in a blender or food processor
- Spread the puree thinly over baking paper on dehydrator trays
- Dry until completely crisp
- Blitz into a beautifully fine tomato powder
Freezing first actually works in your favour. It breaks down the tomato cells, making them easy to blend into a smooth purée, while draining away the excess liquid means you’re dehydrating concentrated tomato solids instead of unnecessary water.
*Don’t throw away the drained tomato liquid either. It’s packed with flavour and can be added to soups, casseroles, pasta sauces or stock, or frozen into ice cube trays for later use.
Making tomato powder from fresh tomatoes
If you’re using fresh tomatoes, the process is just as simple but it will take much longer in the dehydrator.
- Wash ripe tomatoes
- Slice them around 5–8 mm thick (or halve smaller tomatoes)
- Arrange them in a single layer on dehydrator trays
- Dry at 55–60°C until completely crisp and brittle – depending on the variety and thickness, this usually takes 8–16 hours
- Cool completely
- Blend into a fine powder
- Store in an airtight jar away from light and moisture
The powder should be completely dry before storing, as even a little moisture can shorten its shelf life.
How to reconstitute tomato powder
One of the biggest advantages of tomato powder is that you only make what you need.
- Tomato paste
Mix: 2 tablespoons tomato powder with 1 tablespoon warm water. Stir well and leave for a minute or two. Add a little more water if you’d like a softer consistency. - Tomato sauce (passata consistency)
Mix: 1 tablespoon tomato powder with 3 tablespoons warm water. Adjust the water until you reach your preferred consistency. - Tomato juice
Whisk together: 2 tablespoons tomato powder with 1 cup water. Season to taste with salt and pepper if desired.
Why use tomato powder?
Once you’ve made a jar, you’ll quickly discover how convenient it is.
- Use only what you need.
- No half-used tubes of tomato paste going mouldy in the fridge.
- Takes up very little pantry space.
- Rich, concentrated tomato flavour.
- Long shelf life when stored correctly.
- Ideal for camping, caravans and emergency food storage.
Ways to use tomato powder
Tomato powder is far more versatile than simply making tomato paste. Try stirring it into:
- Soups, stews & casseroles
- Bolognese
- Pizza sauce
- Taco seasoning
- Dry rubs
- Gravies
- Rice dishes
- Bread dough
- Homemade pasta
- Salad dressings
- Compound butter
- Homemade stock powder
- Popcorn seasoning
Because it contains no added water, it boosts tomato flavour without making dishes thinner.
