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Thursday, April 18, 2013

Making Dried Tomato Powder

Making Dried Tomato Powder

  1. Dry your tomato crop as usual either sun-dried or in a dehydrator.
  2. Store the dried tomatoes in a freezer bag in the freezer for about a week. This is a “just-in-case” measure to kill off any bug eggs that may be hiding in your tomatoes.
  3. Set up the blender.
  4. Remove the tomatoes from the freezer and transfer immediately to the blender. If you have more than one blender full, do this in batches. The idea is to grind up the tomatoes when they are frozen and fragile as glass. This approach gives you the finest powder.
  5. Transfer the tomato powder to a glass container with a tight-fitting lid.
  6. Store in a cool place, away from direct sunlight.

Using Dried Tomato Powder

1K+Follow Me on PinterestHere are some ideas for enjoying your tomato powder:
  • In simple soup.
  • Add it to a more complex soup that is crying out for more tomato flavor.
  • In enchilada sauce.
  • Sprinkled over ground beef as it is cooking or in hamburger patties as they are being formed.
  • In salad dressings.
  • Sprinkled over fresh vegetable juice.
  • In vegetable dips.
  • An addition to pasta sauces of all sorts, including spaghetti sauce for a more intense tomato flavor.
  • A sprinkle into scrambles eggs before cooking.
  • A sprinkle over cottage cheese with cucumber and green onion, sea salt and sumac

REAL Coconut Mounds

Healthy Homemade Mounds Candy Recipe
Step 1: Using a small saucepan, gently heat coconut oil and shredded coconut on low heat. The shredded coconut will begin to “puff” up after a few minutes in the warm oil. Remove from heat and set aside.
Step 2: In a food processor, process dates, vanilla and salt until creamy and smooth.
Step 3: Mix coconut mixture with date mixture. Pour into a small, bread loaf size pan. Place in freezer for an hour or until set.
Step 4: Gently heat dark chocolate in a small saucepan on low heat. You can also use a double broiler to melt the chocolate. While chocolate is melting, cut the coconut candy into “mound” size pieces.
I cut mine into even squares, then cut them in half again. These taste great without the chocolate too!
Step 5: Dip coconut candy into melted chocolate and then place them carefully on parchment paper. Refrigerate the candy until it is set, 30-45 minutes.