It was just discussed a few days ago and I even supplied a source. Here it is again..

Here is a link that might be useful: BULK FOODS

All you can do is experiment. Some people find peels and seeds bitter, others aren't bothered. Since you have found the taste unpleasant, skinning the tomatoes before drying is the way to go.

What you need is a meaty tomato variety with minimal seeds. I certainly wouldn't fiddle with cherry tomatoes for powder.

They should be dried very thoroughly then can be ground to dust. At that point you can decide if you want to add a free-flow agent of some sort or leave the powder "au naturel." If the latter, then packaging to keep out moisture will be really important; otherwise you'll end up with a tomato brick rather than tomato powder.

Carol

The tomato powder is fine granules and no seeds or skins, unless they are also powderized(?). Bright red color and free flowing like sugar. I keep mine in the fridge and its been lasting a long time. Far longer than sundried halves, which tend to darken. A nice meaty tomato with minimal seeds and liquid has to be the Oxheart. Being, round, and pointed at the bottoms, any way you slice them, you never see big liquid cavities and seeds inside. Use these with some good paste types too. The newer auger (conical strainers) type food strainer (dare I say that name again?) can help to get rid of ALL seeds and skins, and leaves you with pure puree and nothing else. Even for that, the optional screen for salsa will give a minced texture, but will includea few seeds but no skins. After I tried cooking down the waste of seeds and skins, I ended up with anauful tasting goo. No prepping needed for the food strainer, no blanch, no peel, no deseed, no nothing. Only thing that IS needed is to cut the toms down to the round 2 inch opening, or face a big squirt out of the big hopper. Photos for these strainer are everywhere here, unless they were all deleted.

For the last few years, I've made tomato powder out of my extra cherry tomatoes. I seed the tomatoes but I don't peel them before drying. The taste seems fine to me but....

Lots of work and energy to make it yourself..

Thanks for all the replies.

I just like to try different things. I love the cherries dried, seeds & all in salads. I'll try seeding some & also the Romas for some powder. I think I'll just keep them dried and grind what I need for powder(will this work?) that way I won't have to worry about storage.

Again, thank you all. This place always provides an answer.

Sure, that will work.

Carol