Tomato Bouillon

Do you make tomato bouillon / tomato powder with your skins? Or do you just can your tomatoes w/ skins?

P.S. Sorry, forgot to take a pic of the powder as it took hours and hours to dehydrate it!


  • judsoncarroll4
    judsoncarroll4 Posts: 5,282 admin
    edited September 2020

    That is a very good idea!

  • RustBeltCowgirl
    RustBeltCowgirl Posts: 1,403 ✭✭✭✭✭

    Never thought of that. Just anoather reason that I need to invest in a "good" dehydrator.

  • sudborough
    sudborough Posts: 36 ✭✭✭

    Thanks for sharing! After you dry out the peels how do you store it & what's the shelf life??

  • Tiffany-LifeOfJoie
    Tiffany-LifeOfJoie Posts: 15 ✭✭✭

    @Ruth Ann Reyes Yes, I make raw tomato powder! I use the whole tomato, skins and all. This year I used these amazing local Roma tomatoes, blended them up and poured the "soup" out onto dehydrator trays with teflex sheets. I spread the puree around as if making fruit leather so it would dry evenly, then dried at 115º for 6 hours or so. Once crispy I would crumble them up and put them back into the blender to create the powder. Some I left as crispy pieces to use on top of salads for some texture and pop of flavor.

  • Tiffany-LifeOfJoie
    Tiffany-LifeOfJoie Posts: 15 ✭✭✭

    @sudborough For me, I make sun-dried tomato halves and tomato powder in the dehydrator and store them in the pantry in lidded containers to keep the air out. They both kinda last "forever". As long as you got all of the moisture out of them! Then pack the jar so there's not much space for air, close it up and you're good to go. I've had some on the shelf for a few years just fine. I've never had any go bad before I could use them.

    Same would apply to the skins, as long as they are crispy and kept in air tight containers they'll store for a really long time.

  • vickeym
    vickeym Posts: 1,938 ✭✭✭✭✭

    I am making spaghetti sauce from my garden harvest. But have found a simple way to get multiple uses from the same tomatoes. Since not all my tomatoes were ripe at the same time. I put them in freezer bags as they ripened and threw in the freezer. Once they were all ready I brought them out to thaw. Freezing breaks down the cell walls and releases much of the water content in them so I strained all that out and saved it. There was an amazing amount.

    Then I ran the thawed tomatoes through my Victorio brand food strainer sauce maker. Which separated out the skins and seeds. I saved the seed/skin portion to dry and turn into powder.

    The remaining puree was quite thick already which makes cooking it down for the sauce much faster, thereby saving time and fuel for my gas stove.

    Total win. The tomato water makes a tasty, refreshing drink or is great for a soup base or cooking rice and other things you want to add the tomato flavor to.

  • Thomas
    Thomas Posts: 81 ✭✭✭

    Funny, I dehydrate all the time and I never thought of this. What a meal savor this would be. We cook a lot, and there are times where it is just not tomato-e enough.

    I have got to try this.

  • Elizabeth Voss
    Elizabeth Voss Posts: 57 ✭✭✭

    thank you @Ruth Ann Reyes - what a fabulout idea! Would have never guess this was even a thing. Pictures make it so much easier to undrestand, too, thanks again!

  • Ruth Ann Reyes
    Ruth Ann Reyes Posts: 538 admin

    @sudborough I'm unsure of the shelf life...but, I put them in mason jars and use my food saver to suck the air out.

  • John
    John Posts: 163 ✭✭✭

    Fabulous!!!!!!!! Going to try this for sure!!!!!!!!!!!!