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I saw a recipe that employed Tomato Flour - how do you turn tomatoes into flour?

  • What exactly would be the point of tomato flour? What was the recipe for? Maybe it would be easier to use flour + tomato paste? – Chad Aug 16 '10 at 22:02
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The recipe was most likely referring to Tomato Powder which is available from the Spice House in Milwaukee, WI.

I don't think you'd be able to produce the same result at home. Even if the tomatoes could be dehydrated to the point where they are crisp enough to be ground, I don't think you could pulverize them fine enough very easily. Even if it is possible, the trouble wouldn't outweigh simply purchasing the commercial product.

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I do this at home frequently; start by thinly slicing your tomato (roma tomatoes work best, because they're much meatier) and drying. You can do this using a food dehydrator, or in an open oven with low heat. This will take 5-10 hours, depending upon your tomatoes.

After your tomato slices are dried COMPLETELY, place them on a cookie sheet and freeze them. This will remove any remaining moisture.

Take your frozen and dried tomato slices and put small batches in a coffee grinder until they are powdered. If you want to ensure that there are no flakes, sift the powder through a flour sifter.

Hope this helps!

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The tomatoes that I dry in my dehydrator are easily dry enough to grind to a powder in my food processor. I remove the seeds but not the skin before I dry them. It would be impossible to remove the seeds after they are dried as they are cemented into the fruit at that point.

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I've seen Tomato Powder, but never Tomato Flour, I guess it could be a regional thing.

It's basically just dried tomatoes that are finely ground, as best I can tell, but I'd stem and seed them after they've been dried, as that's not going to contribute to the flavor.

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    Yes, and possibly remove the skins as well. The best way to do this is if you own a dehydrator. It would take a long time in a regular oven to get them dry enough to powder I think. – Michael Natkin Aug 16 '10 at 21:46

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