Tomato Powder (Dust) Recipe by Chef Thomas Wenger

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Tomato Powder (Dust) Recipe by Chef Thomas Wenger

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Ingredients

Adjust Servings:
tomato peel usually discarded when peeling tomatoes
Features:
  • Vegetarian

Making tomato powder or tomato dust is perhaps the simplest of recipes as you only need just one ingredient - tomatoes

  • 2 1/4 hours
  • Serves 4
  • Medium

Ingredients

Directions

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Making tomato powder or tomato dust is perhaps the simplest of recipes as you only need just one ingredient – tomatoes!

But, home-made tomato dust or powder is a handy thing to have around the kitchen and it just tastes so much better than anything you can buy at the grocery store. I use it as simple decoration sprinkled on the rim of plates or dust a little on top of the Mascarpone that I like to top a creamy pasta with or to sprinkle on a savory souffle.

How to make tomato powder from skins at home

  1. Gather the tomato skins (optionally, use the tomato juice for this delicious recipe).
  2. Spread out the tomato peels on a baking paper lined sheet pan, or rack and dry in an oven at 80 C (175 F) for approximately 2 hours, until the tomato skins are completely dry and crisp.
  3. Place the crisp tomato peel into a coffee grinder or blender and turn it into a fine dust.
  4. Store in a dry shaker for usage anytime when needed.

The same process can be applied to slivers of beetroot or carrots, citrus peel (peel only, all the white pith needs to be removed) and slivers of sweet potatoes to achieve different flavors and colors.

Photo credit: Sarah R

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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