Making ketchup out of Tomato powder
pattypeterson2208
11 years ago
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grainlady_ks
11 years agopattypeterson2208
11 years agoRelated Discussions
tomatoes for ketchup (zone 4B)
Comments (16)I think your best bet is a productive old faithful type hearty tomato. I second the Rutgers recommendation. Since tomato is so adulterated in ketchup, it is boiled, salted and heavily condimented ... I wouldn't be concerned about any fancy heirloom and just go for a good acid-balanced producer of old fashioned tomatoes that Campbell's would be proud of, not too way south from your zone, and it will probably taste best. My first choice is actually the OP Marglobe, a basically determinate, stout and vigorous plant. Rutgers (OP) is actually a cross between Marglobe and a Campbell's tomato and Marglobe has old fashioned appeal to me - probably the ketchup my grandparents had as kids. The plants are easy to grow and produce very well, and the disease resistance will be great as a starter. I have grown both Rutgers and Marglobe and they were more fun than my other OPs, except Cherokee Purple which I'm always amazed by (but would prefer Marglobe for ketchup & its production). Best growing....See MoreMaking Tomato Powder
Comments (4)John, I usually just follow the instructions & my tomato powder has always worked fine. I slice the 'maters about 1/4" thick, place on the dehydrator trays so they are not touching, set the temperature & timer. Mine dry so that they are paper thin & crisp. Remove from the trays while still warm or they will stick like glue from the sugar content in the 'maters. Allow to thoroughly cool before grinding in the FP. I would not do the process you've described. You'd end up with uneven pieces that would not dry uniformly. In my climate - the dew point today is 74 - it takes about 18 hours, maybe 20 hours (but it might take even longer depending on the type tomatoe) to dry at 130-135 degrees. Your time will be different because your climate is different. I also use a mandoline to slice for uniformity. I've got Excalibur dehydrators. Homemade tomato powder from heirloom tomatoes is fantastic! Remember, the better the tomatoes you use the better the finished product. I don't mean blemishes on the fruit - but the type of fruit. Lousy, grocery store tomatoes will still be lousy, grocery store tomatoes after drying. /tricia...See MoreBest deal on tomato powder?
Comments (7)Why do I have the Spice House brand? It was a gift ;-). This summer I made my own tomato powder with tomato skins. I dry them in the dehydrator and store the dried skins in a jar. As needed, I blend the skins in my spice/coffee mill into powder just before I make it into sauce or paste. It's not as concentrated as the commercial brands, nor as deep a flavor, but a good use of tomato skins that would have been put in the composter. This is a lot easier than how I made it before by making a cooked tomato puree and drying it on fruit/vegetable leather sheets until set, then on the drying racks until crispy dry. For home-dried tomato skins made into tomato powder: - Use 1:1 ratio tomato powder to water for tomato paste. - Use 1:2 ratio tomato powder to water for tomato sauce. You can find a lot of homemade recipes for ketchup (that don't require home canning) and barbeque sauce on-line, and they usually start with a base of tomato paste, tomato sauce, or both - and you make the sauce/paste with tomato powder and water. I avoid high-fructose corn syrup, which is sometimes used in these recipes, and will use Lyle's Golden Syrup, Steen's Corn Syrup, sorghum syrup, honey (or a mixture of those), or for a low-glycemic version I'll use agave nectar or palm sugar nectar (homemade version made with water and palm sugar). There are also recipes that use non-calorie sweeteners (such as Splenda, Truvia, Swerve, etc.) for anyone wanting sugar-free versions. Find a recipe you like and give it a try. Here are some from my file. HEINZ KETCHUP (source: homesteadingtoday.com) 1 (6-oz.) can tomato paste (make it with tomato powder and water) 1/2 c. light corn syrup 1/2 c. white vinegar 1/4 c. water 1 T. granulated sugar 1 t. salt 1/4 t. onion powder 1/8 t. garlic powder Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20-minutes, stirring often. Remove pan from heat and cover until cool. Chill and store in a covered container. Homemade Corn-Free Ketchup (source: adventuresofaglutenfreemom.com) 2 (6-oz.) cans tomato paste (make it with tomato powder and water) 1/2 c. apple cider vinegar 5 T. agave or coconut nectar 1 t. Yacon Syrup (or molasses) 1 T. garlic powder 1 T. onion powder 3/8 t. ground allspice 3/8 t. ground cloves 1/2 stick cinnamon 1 t. sea salt 2-1/2 c. water Combine everything in a medium sized saucepan and bring to a boil over medium heat. Reduce heat and simmer until mixture has reduced to desired consistency, about 40-minutes. Remove cinnamon stick and store in an airtight container (glass mason jar) in refrigerator for up to 2 weeks. For pizza sauce: 1 T. tomato powder 3-4 T. water (make it as thick or thin as you like) Italian Seasonings or Pizza Spices (to taste) 3/4 t. vinegar 1/2 t. honey or agave nectar Mix together. Allow to sit for a few minutes and it will thicken some, and see if you need to add more water. Enough for one 12-13-inch pizza. -Grainlady...See MoreA recipe or two for tomato powder or spinach powder?
Comments (4)I place a few moisture absorbing pacs/pillows from supplements I take in the top of the jar to keep the powder dry and free-flowing. Make sure NOT to leave the lid off the jar - get in and get out when measuring. I also store the jar in the refrigerator, which is a naturally low-moisture environment due to the frost-free feature of the refrigerator. If I open a #10 can of tomato powder, I vacuum-seal it in 1/2-pint jars, which I store in the food storage room in the basement - in the dark. If the powder starts clumping, you can grate it on a microplane or fine holes of a box grater to break them up. Tips: -Mix with hot water for better consistency, but cold water can also be used. -When using in a red sauce or tomato juice, you can add a little baking soda to cut some of the acidity. -Add it to soup/stew/chili. Tomato Paste & Tomato Sauce Use 3 parts water to 1 part tomato powder for paste; and 4:1 ratio for sauce - or any thickness you like. For 1/2 c. tomato sauce - 2 T. tomato powder + 1/2 c. water Tomato Juice: 3/4 c. tomato powder to 8 c. water = 64-oz. bottle. Add some Fruit Fresh for brightness (Tabasco and/or Worcestershire if you like, or even some celery seed) Pizza Sauce: For a small individual (tortilla-size) pizza use 1 t. tomato powder. For a 12-inch pizza use 1 T. Add water until the sauce is the thickness you like (start with 3-4 times the amount of the tomato powder). Add a little vinegar (any kind), pinch of salt, sweetener (sugar or honey), Italian or Pizza Spices - to taste. I also add a little coconut oil. To make ketchup or bbq sauce, find recipes on-line you like and replace any tomato sauce or tomato paste in the recipe with some made from the tomato powder. Recipes using tomato powder from The Spice House: http://www.thespicehouse.com/recipes-by-spice/tomato-powder 15 Ways to Use Tomato Powder: http://yourthrivelife.com/tag/tomato-powder-recipes/ Are you interested in making "Meals In A Jar" recipes with dehydrated and freeze-dried ingredients, including tomato powder - like Baked Ziti Casserole? I can direct you to those kinds of recipes as well. Editing to add spinach powder information: The Mountain Rose Blog - http://mountainroseblog.com/ode-spinach-powder/...See Moregrainlady_ks
11 years ago
Lars
11 years agotami_ohio
11 years agomustangs81
11 years agograinlady_ks
11 years ago
Jonay Isaacson
3 years ago
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