Cuir de tomate (Tomato leather) is a traditional Guadeloupean recipe for a classic snack or spice blend of spiced tomato puree that's dried to a leather. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Tomato leather (Cuir de tomate).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
100g concentrated tomato purée
1 tsp extra virgin olive oil
1 tsp malt vinegar
1/2 tsp Creole hot sauce
Method:
In a bowl, mix all the ingredients together until you obtain a smooth, even paste.
On a dehydrator sheet or silicone mat, roll out the paste to a thickness of 2mm.
Place in the dehydrator at 65°C for 2 hours if using a dehydrator sheet, or 3 hours if using a silicone mat. You can also dry in an oven pre-heated to 60°C for 4.5-5 hours.
Carefully turn the leather halfway through.
You can store the leather for up to a week by wrapping it in parchment paper and sealing it tightly with clingfilm (plastic wrap) to prevent contact with air.
You can also vacuum-pack the tomato leather between two sheets of greaseproof (waxed) paper.
)
Click on the image, above to submit to Pinterest.