Freeze Dried Tomato // Tomato Sauce, Juice, Soup, Salsa & Diced
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- เผยแพร่เมื่อ 6 ก.ค. 2024
- Gardening for most people is over for the year. I got 100 lbs. of tomato that i had to find something to do with. We made diced tomato, tomato soup, spaghetti sauce, tomato juice (don't forget the bloody mary mix), salsa and tomato chips. We made all from scratch and i have included the recipes for all of our tomato creations. When we were done, we freeze dried all of them and shared the results in this video.
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Spaghetti Sauce recipe:
Crockpot Spaghetti Sauce (Sugar-Free!)
I freeze dry mine meatless. You don't have to do it this way, this is just our preference
SERVING SIZE IS 20
Ingredients
▢10 cups tomatoes roughly chopped
▢2 tbsp basil, fresh (or 2 tsp dried)
▢1 tbsp oregano, fresh (or 1 tsp dried)
▢1 tbsp parsley, fresh (or1 tsp dried)
▢6 cloves garlic roughly chopped
▢1 cup onion chopped
▢6 oz canned tomato paste (optional)
▢1/8 tsp baking soda
▢salt and pepper to taste
Instructions
Rinse your tomatoes and core them. Drop them in a pot of boiling water for one minute.
Scoop them out with a slotted spoon and put them in a bowl of ice water. Now the skins will slip off easily.
Cut in half (quarters for larger tomatoes) and push out the seeds out with your thumb.
Add the tomatoes and all the ingredients (except baking soda) to your slow cooker. Cook on low for 10 hours or high for 7 hours. Stir occasionally if possible. The sauce should be reduced by about half.
If you want a less chunky sauce, pulse it a few times with an immersion blender or mash it a bit with a potato masher or large spoon. Add the canned tomato paste at this point if you'd like a thicker sauce.
Add the baking soda (it will foam a bit), salt and pepper, and additional herbs to taste.
Notes
Making this all day and then refrigerating it overnight gives it extra flavor
#freezedriedtomatoes #freezedriedfood #harvestrightfreezedryer #retiredat40 #livelifesimple - แนวปฏิบัติและการใช้ชีวิต
This is my favorite channel on TH-cam hands down
🙏
You can freezedry (or dehydrate) the tomato skins when you peel them, and then make tomato powder that is very high in flavor and lycopenes!
Question for you? Would you think it could also once dehydrated be a base for tomato paste.
@@tennray I powder the dried tomatoes and skins and with just a little water it is a paste.
@@Samayaslight Ahh yes sounds great ty. Also can crush mix with some basil use as "tomato basil spice"
My chickens are objecting to this possible loss of a chicken snack.
K5
i don't even own a freeze dryer, but i still love your videos. someday my harvest right will come...
Thanks 👍
Have you got one yet?
@@porkbeans9907 no. Thanks for the reminder. I gotta check into it again.
They take payments...😇
I make Nigerian tomato stew base. You core the tops and place 6 tomatoes in a blender with one large red bell pepper, one habanero, 2 small/medium onion, and thyme, basil, and a Maggi seasoning cube. They salt to taste and fry it in oil until most of the moisture is like a thick sauce. It is so good when you cook meats with a mirapoix and add some of the stew base and some broth to reduce until thick. So yummy. Wish I had this freeze dry machine.... It would be great.
Wow! I truly appreciate the prepping time you take to make your videos. It takes so much time and preparation to make a video this quality and to the point. So, in addition to appreciating your amazing recipes, I thank you for the time you invest into making them. You're great! Thank you :)
I appreciate that and you are welcome!
Next time freeze dry the tomato skins and make tomato powder!!! It's a GREAT recipe addition.
Thank you for this video. Your recipes is out of the world.
The freeze drying is great but I was more impressed with your ability to say Worcestershire. From Worcestershire, England. lol
"Worst-uh-sheer"?
@@cindykq8086 Wuster shure.
@@libbyminchin3163 thank you!
Im from the usa and i was impressed also!!
You make it so fun. Thank you for sharing your experiments and thoughts. Very helpful as I embark on this journey of freeze drying.
Loving your videos. We have ordered a freeze drier and are anxiously waiting to try out some of your recipes.
Lots of great ideas! Can't wait to try some of these recipes and freeze-dry. Thanks for your time!
Really, really enjoyed this one, well done! We're super excited to get started on this path
Here’s a tip for you when you have lots of tomatoes, but don’t have time to freeze, can, or dehydrate them. Core them, and throw them in freezer bags in your freezer. When you have a snowy Saturday, pull them out, run them under hot water, and the skins just fall off. I can mine. Saving up for that dehydrator! Great video!
Snowy Saturday -- not a lot of those here in the Florida panhandle. When my younger son was 4, it snowed enough to stick. We woke the kids up so they could see what it looks like. (Spoiler alert: it looks like a field of cotton ready for harvest.) My son's eyes were huge and he said "Mommy! Snow IS real!"
Freeze dried celery….yum!
Oh Wow! gonna try some of these next!
Great video, looks like my kitchen, tomatoes, tomatoes, tomatoes everywhere!
I just finished tomatoes after 2 weeks. So much food though!
Very good video Brian - thanks for all the work you put into this.
My pleasure! It's great to be able to record something i already do and get the info out
Thanks for the video! That was a ton of tomatoes! I really like the tomato soup and bloody mary mix recipes.
Both are winners around here!🍅
The "white stringy stuff" on top of the tomato blends is the sugar from the tomatoes. The sweeter / riper the tomatoes, the more you will see this. Just blend it back when you store it.
my diced tomatoes are dry but sticky. any ideas what to do? I checked last week's that are in a jar and those are sticky too.
help?
Just bought tray liners, the no suck kit & the upgrade kit from your online store. My daddy ordered a FD for me as a gift! Thanks for all the great info☺
Thank you.
Great video, I appreciate the tips!
You bet!
Your videos are amazing.
DUDE! Double stacking!? You just changed my life!
Just make sure everything is 100% done before packing it away!
Great video ...looks like things are going well at the new house .
Yes, thanks
Ours too, my wife and have followed from your first vblog ! Always looking forward to you and the boys.
Awesome! Thank you!
I can't wait til I get my freeze dryer paid for
Thanks!
I FDed a lot of tomatoes this year too.there is a lot of water in tomatos. The FD works great to remove it. But beware, as the video shows, you can fit a Lot of tomato in one quart jar! The powder makes fantastic tomato juice drink. Also killer Bloody Marys!
Just received my Harvest Right yesterday and my husband is now in the process of setting up a space in the garage for it and the cart. Hopefully it will be all set up today. I am very excited to get started........Thank you for your videos.
Wonderful!
Fantastic videos, THANK YOU! New subscriber from Australia 😀
My daughter game me 50 pounds of green tomatoes because winter in approaching and they will never rosy up. So I have been turning them into green salsa, green pasta sauce, and green pickle chips. Amazing flavors, distinctly different from the red s.
I feel like you would really love a water preboiler. It's just an insulated reservoir which keeps boiling water ready for instant use at very low electricity cost. zojirushi is what I use and it's been a game changer for instant, effortless rehydration.
Great info 👍🏻💥
whoa... if backpackers know about this backpacking meals will never be the same again.
it's a gamechanger!
Love this! I viewed this over and over last year and tried many of the recipes. I harvested over 300 pounds from my garden. Now I'm reviewing this for the start of my tomato harvest this year. Tomorrow I start my journey again making these recipes. Thank you for presenting this info.
Absolutely! Tha ks for watching. Hope you have a great harvest
Good video - I received my freeze dryer last week so I am looking for tips and ideas. And bonus, you chew with your mouth closed unlike so many others. Thank you.
😂 Let us know if you have questions. Join one of the groups for tons of info. You can use the search to find specifics
Thanks you rock
Thanks, I was wondering if you could double layer, Just thought about it earlier today.
Looks Great 👍
Thanks 👍
Gardening is never over
I could grow year round in Colorado, but Iowa is a different animal in the winter. I wasn't prepared for extended growing this winter but I'm going to try my best next year.
I live in Ohio, I grow year round indoors. Herbs, greens, peppers, tomatoes, eggplant, artichoke...all came indoors and are growing well. Doesn't matter where you live.
love your vids! ive been making hashbrowns with eggs and turkey bacon or ham i always cook everything . but have done just srambled raw eggs too.
I think it’s great that you take the time to answer and or comment to your subscribers 👍🏻 so refreshing
I just found you! I think you're my new best friend!
Can’t wait to get my freeze dryer! Ordered one a few weeks ago. Thanks for all of the content.
Have fun!
Trick, crumple up parchment paper, then straighten out. Stays in place
Awesome! I'm trying it now
Smart
Great easy tip!
Ok, I’ve got to see your pantry. Lol
I add desiccant packs to all my jars. I have found that freeze dried foods soak up moisture fast especially the one with a bit of sugar in them. Like tomatoes and other fruits.
Great tip!
Great video
Thanks for your support!
I have seen some of the homesteaders that have purchased freeze dryers save the skins and make a tomato powder out of it
I just subscribed and I'm looking forward to learning a lot!
Welcome aboard and Happy Freeze Drying!
By adding them to your freezer in the qt bags . They act as ice! When your power goes off too! They help save your meats !
@Retiredat40Live.Life>Simple. I learned with my new Retro blue freeze dryer. I pull out the whole tray control it disconnects really easy. Slip red button up and squeeze the tab to release. Pull out the whole unit and set aside. Put a tray in the tub upside down and put your jars in there with the lid on and ring almost tight. On the control panel select custom and test then select vacuum. Put your rubber ring back on and Shut your valve. click on On the vacuum control and Let it run until it gets to about 400 pressure and waalaa your jars are all sealed. You will get a tremendous seal No oxygen absorbers needed.
I use this often and it's something i did a video on a while back. I like the idea of just using the vac test button though....awesome!
Biting at the bit to receive my dryer from Harvest Right. Cases of canned soups needing to be converted to dry food. Needing that space and reduce food footprint while starting to down size the homestead post cruddemic.
Try some roasted garlic hummus w your tomato chips!
I use a couple packs of Silica gel packets in each jar.
When you were doing the tomato slices, it looked like you put 2 layers on tray, then parchment paper, then another 2 layers. Is this correct? How did you know how many layers to add? Did all the layers dry equally well? Thanks. Great video.
you would have to work in a dry room to keep it moisture free. dehumidifier in room might help.😊
I like your videos. Do you have to add lemon juice to the tomatoes if you are going to powder them?
An easy way to peel tomatoes is to core and freeze whole. Skins pop off like blanching. You are pre frozen then too.
we only core the maters, puree, pre freeze, then freeze dry. Skins stay on. About 20# fills a size large FD. We leave the maters raw. Once dry (7-10 days) we pulverize in a blender then vacuum sealer in quart jars. The powder makes 3-4qts of sauce. We also FD our own basil and garlic to make a complete sauce. We recently started FD sausage. It took time to get accustomed to using the materials but it's our main way now.
Really dig your f/ding vids👍🇺🇸✌🙃
Awesome thank you!
Can you carefully reconstitute the slices? Do they have enough integrity to make a tomato sandwich (mayo tomato salt cheese) and how would it taste?
Can you put pre-portioned pre-freezed things in dry freezer? I'm thinking of liquid things like soup, sauces etc. Will it work if you freeze let's say soup in portion size silicone moulds, plastic glasses, yoghurt containers or something similar, then take frozen soup out, place it on the trays next to each other and run the cycle?
In theory, it would help eliminate the splashes and maybe increase the amount of product being dried.
@Retired at 40- Live.Life.Simple. What did you do with all of the tomato skins once removed?
Hi, love your video what's the name of the thing your roasting the veggies on? I would love to purchase one. Tia
So what is the difference between the old and new freeze dryer that makes the new one faster.
When you reconstitute a sliced tomatoes how does it taste? Or do you have to eat those freeze dried?
How much tomato soup can you pour into the trays per batch? Do you fill it up to the limit, or half, or.....? I got the big version and it seems my trays holds about 1,5 liter. 5 trays would make for 7,5 liter of soup which would be awesome. But you got way more experience doing this, so rather want to ask than to have fail here. :-) Got inspired when I saw you were freeze dryng yogurt. Looking forward to my next camping trip.
Thank you so much for the great video. I was wondering if the amounts you vocalize in the video for the tomato soup are for 1 or 2 X's the recipe. You say you are doubling the tomatoes in the beginning but don't specify if the rest of the ingredients are for a single or double batch.
What temperature do you freeze dry them ?
If you do not have the machine can you do this and put them in freezer bags to go directly in the freezer?
Look how I have all this gringos now
Trying to be self sufficient. . Growing their own etc;]
When my veggie chips have gotten a bit moist from air humidity... I have crisped them in toaster oven on very low temp.
I have two of the older machines with the oil pumps. Wondering if I upgraded to the newer pump if it would speed up my batches? Or is it the machine that makes it cycle faster? That's quite a big difference in time between the two. Love your videos..
I think a combo of both. The new machines get colder and have smarter software. I would assume the pumps have improved a little as well.
I'm not able to locate your recipes or fb site for a group. Ty
Where can we get the other recipes for the other ways you processed your tomatoes?
I just got a new unit but it won’t let me adjust the shelf temp like it would in the older unit. Software 5.0. Any tips on how to do that?
I have never had to extend the dry times yet. I would like to try tomatoes. If they are still frozen in the middle do you just add more dry time? And for how long? Thank you!! Love your videos!!
Pay attention to the skin left on. Like the ends that are mostly skin. They are hard to get all the way dry
So everything was pre cooked with the exception of the tomato chips?
Off topic question. I noticed that Harvest Right does not provide a door pillow nor do they offer one. Is this proven not to be needed/required. If useful what is the fill of the pillow and I'll have one made.
Is it possible to save time in the freezer by dehydrating then freezing items before freeze drying? Sliced tomatoes for instance. If true, how to figure out time in freeze dryer?
We just bought our very first Harvest Right and my husband and I would love to know what Oil you use in yours with the premier pump that we upgraded to. Thank you :)
I like robinair premium
I'll like to see green tomatoes freeze dry and the made into fried green tomatoes??
Hi ,why do you core the tomatoes.?..GOD BLESS
What is the recipe and serving size for the Bloody Mary mix?
Did you dry the skins?
Could you please give us the tomato juice and soup recipe?
Would using the mason jar vacuum sealer help keep them dry? Could I use the foodsaver mason jar sealer and put an air absorber in the mason...would that help? Thank you so much for these videos! and your products!
Mason jars can be a great option just make sure you have a good lid and use an absorber. Also, keep out of light in storage.
I recently freeze dryed tomatoes, they were nice and dry when I packed them but went to move them a few days later and they are soft. Can these be fixed.?
Attack of the Killer Tomatoes
I have an older machine and tried FDing dices raw tomatoes a year ago. Sixty hours and they still weren't done. I gave up. Since them I've upgraded the software, so I hope to try again next fall. If I pre-freeze, would I also pick non-liquid for the diced tomatoes?
Anything very wet I use liquid and also prefreeze it. So for tomatoes yes, also things like sour cream, etc. what liquid setting does is to tell the machine that it will probably need longer to freeze. I prefreeze my items but regardless, the machine will go until it gets down to -40F The newer software allows the machine to adjust the time if it reaches temp faster. So I’m not necessarily making my run times longer by doing this, but I am ensuring it is more likely to be dry when the machine says it is done.
Can you try to pour milk to see if could make powder milk
Maybe I missed it in your video but did you give a weight if the finished product? I’m really curious how much 100 pounds of tomatoes freeze dried shrinks to?
Where can I find your spaghetti sauce recipe?? I need it!!
Replace sugar with a carrot like we do it in Europe.
Cherry tomatoes cut in half seemed dry but wasn’t. With o2 absorbers and silica gel got soggy and lost its puff
did you use raw carrots when making the tomato juice
Pretty sure the old one can have a firmware update to make it as fast as the new one
Did you defrost between each batch? We are Very new to freeze drying.
Always defrost. If you're in a hurry, you can lightly tap the ice and physically remove it to a sink. I do this between every run and it definitely speeds up the freezing process as the drum is already very cold.
I can't get enough tomato's and peppers, I grind up the tomato's into my base > salt and cayenne pepper. i let them set in the frig. for 2 day, drain the juice off for a V8 drink. This is what i freeze in qt. bags. To make ketchup, past, salsa, all kinds of sauce By draining the juice, make less cooking time. like only 30 min into a nice thick sauce > There no need to take the skins off, and seeds out either ! BLEND THEM UP ! After cooking blend them up again for a fine thick sauce