After trying to make caper powder, I also ventured into making sun-dried tomato powder. It’s perfect for flavoring a variety of dishes and is very easy to prepare. Well, I burned a good amount of tomatoes before finding the right method. I kept insisting on using the microwave as I had done for the capers, but it doesn’t work with tomatoes. Now I will tell you exactly how to do it so you can avoid unnecessary failures.
Other ideas to flavor your dishes:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sun-Dried Tomato Powder
The amount of sun-dried tomatoes depends, of course, on how much powder you want to prepare.
- sun-dried tomatoes (NOT in oil)
Tools
- 1 Baking Tray
- Parchment Paper
- 1 Food Processor
Preparation of Sun-Dried Tomato Powder
First, preheat the oven to 350°F (I used the static setting). To avoid unnecessary waste, you might plan to prepare this sun-dried tomato powder right after some other dish that requires a 350°F temperature. For example, take a cake out of the oven, put in the tomatoes, and turn off the oven.
Place the sun-dried tomatoes on a baking tray lined with parchment paper without overlapping them.
When the oven reaches temperature, put the tray inside and turn it off. Leave the tomatoes inside for about an hour and a half. Of course, the time may vary from oven to oven, but this is a rough estimate. Mine were perfect after 1 hour and 30 minutes. Check them anyway.
After this time, transfer the tomatoes (which should be nice and dry and crunchy) into a mixer and blend them until you get a powder. It’s not necessary to get a super fine powder. I used the Thermomix, blending for 25 seconds and gradually increasing the speed from 7 to 10. You can easily do it by eye.
Pour the obtained powder into an airtight jar.
Voilà! Your sun-dried tomato powder is ready. Use it to flavor pasta, risotto, meat, or fish. It’s very versatile and keeps well in the pantry. Enjoy! Paola
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