Contributed By: Live. Life. Simple.
This recipe makes 1 large tray*
- Core the tomatoes, stick the cloves of garlic into a cored area and spray lightly with cooking spray or cover with oil. Be careful not to over do the oil. Salt and pepper to taste.
- Bake for 40-45 minutes at 400 degrees F.
- While the tomatoes bake, caramelize your sliced onions.
- When tomatoes, garlic and onions are done, add them to a blender with basil and blend smooth.
- Put blended mixture into a pot and add bullion.
- Boil and it's ready to eat or freeze dry!
- Freeze dry
- Powder in a blender or food processor
- Store Appropriately (See Tips and Tricks for storage help)
My time was 30hr 26min in medium freeze dryer with premium pump.
It will depend on the texture you prefer .Start with a little and let sit until powder has time to absorb water, this is concentrated.
* Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray
Cycle times & rehydration for reference only. Your results may vary.
In this tomato soup recipe, you indicate 30 hours and 26 minutes for the process time. However, you have not indicated if you froze the soup first. I put my soup in the freeze dryer last night, it was still warm, and it is still freeze 13 hours later. Just wondering if this was normal. Also, I think my new freeze drying process will be to prefreeze Everything. Your thoughts and comments would be appreciated. Thanks so much!
Freeze Drying Cookbook replied:
Hi Sunny, I try to prefreeze everything, especially liquids. 13 hours is probably fine in your case but in the future, try to freeze liquids for at least 24 hours. If the food is frozen solid all the way through, it will drastically reduce your freeze time as well as your overall cycle time. As a bonus, it will put less wear and tear on your freeze dryer!