Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
12
Prep time
20 minutes
Dehydrating time
15 hours
Ingredients
- 15 pounds (6.8 kg) fresh ripe tomatoes
- 4 large-sized green peppers
- 3 large onions
- 2 garlic cloves
- 3 large carrots
- 1 jar pimentos
Ingredients
macros
- 15 pounds (6.8 kg) fresh ripe tomatoes
- 4 large-sized green peppers
- 3 large onions
- 2 garlic cloves
- 3 large carrots
- 1 jar pimentos
Instructions
- Wash and core tomatoes and then pour into blender. Add other ingredients and blend together until smooth. Pour on a strainer to remove any pulp.
- Transfer smooth puree to a large kettle and bring to a boil over medium heat for 5 hours with kettle uncovered. Stir frequently to avoid scorching.
- When mixture is thick; spread on 5 fruit roll sheets. Place sheets on trays and then set in the dehydrator. Dehydrate at 140°F (60°C) until dry and crispy.
Note: Blend crispy tomato leathers to form powder which can be used to make instant soup, paste and sauce.
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