Wednesday, November 14, 2012

Tomato Tortillas

Looking for a fun food? Are you at a loss for things to do with the plethora of tomatoes in your garden that you must use or preserve before their only fit use is to throw at mimes? Do you have an Excalibur dehydrator? If not, think about it. It's awesome. You want dense tomatoes for this recipe, I recommend heirloom. You don't want to use tomatoes that are too watery.

5 large heirloom tomatoes
1/2 a large onion
1 clove of garlic
dash of mexican oregano
dash of cumin
dash of chili powder (chipotle, cayenne, ancho, whatevere)
dash of smoked paprika
sat, pepper

You don't want to over do it on the spices because this will condense into a highly concentrated tomato leather. Line dehydrator trays with parchment paper or dehydrator liners (The parchment will be harder to peel off, so if you don't have patience, get the reusable liners) In a blender, combine all ingredients. When thoroughly pureed, pour into a 1 cup measuring cup (or 1/2 - 3/4 if you want smaller tortillas) and onto lined dehydrator trays. Spread into circles, about 1/4" thick. Dehydrate on 135 for about 12 hours. Dehydrating times may vary depending on climate. I live in vast desert wasteland, so my stuff dries quickly. Store in ziplock bags. You might want to put parchment between each tortilla to keep them from sticking.

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