1 large tomato or 2-3 roma tomatoes equal about 1 cup, diced
Directions:
- Rinse and core the tomatoes.
- Blanch: Drop them into a pot of boiling water for 30 seconds to one minute.
- Cool: Use a slotted spoon to transfer them to a bowl of ice water. This helps loosen the skins.
- Peel the tomatoes— the skins should slip off easily.
- Chop to your desired size.
- Simmer in a pot for 10-15 minutes.
- Prepare the freeze dryer trays: Line with parchment paper or silicone.
- Spread the tomatoes evenly on the trays, leaving excess liquid behind.
- Pre-freeze (optional) or place directly into the freeze dryer.
- Freeze dry (my cycle time with other tomato products was 30.5 hours)
Rehydration:
Fresh tomatoes have a high water content. When rehydrating add1 part water to 2 parts freeze-dried tomato
Notes:
Feel free to add any seasonings to your diced tomatoes. You can add them prior to freeze drying or when you rehydrate.
Nutritional Value Per ½ cup
Calories: 15 Protein: 1 g  Fat: 0 g  Carbohydrates: 4 g  Sugar: 3 g  Fiber: 1 g
Cycle times & rehydration for reference only. Your results may vary.
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