Start by washing fresh tomatoes and slicing them about 1⁄4-1⁄8" thick. Thinner slices will dry quicker. For cherry tomatoes, simply cut them in half.

You can leave seeds and skins on. But scooping out excess moisture will expedite drying time.

Next, spread the cut tomatoes evenly in a single layer on dehydrator trays or baking sheets.

If using an oven, bake at the lowest temperature, ideally between 135°F to 170°F, for several hours. Flip halfway through.

If using a dehydrator, dry at 135°F to 145°F until completely dry and brittle, around 8 to 48 hours.

They are fully dry when hard and brittle, easily snapping when bent. Let cool completely.

Process the dried tomatoes in a blender or food processor into a fine, even powder. For a super smooth powder, sift through a fine-mesh strainer to catch any remaining chunks.

Finally, transfer the tomato powder into a sealed glass jar or container. Store in a cool, dark place for up to 1 year.

And that's it! Now enjoy your homemade tomato powder in recipes.