WetAir recipes
Tomato powder
A concentrated seasoning made from fully crisp dried tomatoes.
Grind “Tomato powder” only from brittle cooled pieces.
Powder requires a stricter endpoint than ordinary chewy dried tomatoes: every piece must be crisp before grinding.
| Temperature | Dehydrator stage: 60 °C / 140 °F |
|---|---|
| Drying time | 5–9 hours |
| Ready when | A cooled tomato piece is fully crisp with no soft or moist centre and grinds freely to fine powder. |
| Compatible models | WetAir WFD-K1000S, WetAir WFD-K700BSS |
Ingredients
- small ripe tomatoes 880 g
Method
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Prepare
Wash hands, trays and utensils before handling the tomatoes.
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Rinse the tomatoes, remove the stems and halve each tomato.
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Place the tomato halves skin-side down in one layer with room for moving air.
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Arrange and dry
Preheat the dehydrator and use the temperature and planning range shown in the table above.
Leave space between pieces so air can move freely around them. -
Check the tomatoes regularly near the end and remove only pieces that are completely crisp after cooling.
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Cool every crisp tomato completely, grind to a fine powder and transfer it immediately to a clean dry airtight container.
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Check and cool
A cooled tomato piece is fully crisp with no soft or moist centre and grinds freely to fine powder.
Check the texture on a separate piece after it cools briefly. -
Cool the dry pieces completely before grinding them.
After cooling
Keep the powder in a dry airtight container, away from heat, light and moisture.
How to enjoy it
Use a small amount in soups, sauces and savoury doughs.
Sources and evidence
Compatible WetAir models
Sources
Frequently asked questions
Can leathery tomatoes be ground?
No. Continue drying sound pieces until they are crisp after cooling.
Why cool before grinding?
Warm material can create condensation and re-wet the powder.