I still have an abundance of Roma tomatoes so the simplest thing to make is tomato sauce that can be converted to pasta sauce, pizza sauce, soup or enchilada sauce. Rather than re-post how to can tomato sauce you can check my recent link:
This time I ran the cored tomatoes through my Food Strainer and Sauce Maker which removes the skins and seeds. Most of the tomato goodness I ran through two or three times to yield the most pulp.
The tomato press pushes out a pulpy mass of skins and seeds. Now what to do with all that mess of seeds and skins left over? I spread it out in my Food Dehydrator and dried it. Depending on how thick you spread it out on the dehydrator in about 12 to 24 hours you'll have a mass of crunchy tomato goodness. Next, simply run it through the blender until you have Tomato Powder!
Tomato Powder can be added to soups and stews later for some additional thickness and flavor. The powder can be re-hydrated and added to any recipe calling for tomato paste, tomato sauce, or tomato juice,
Tomato Powder Basic Equivalents
Tomato Paste: 6 tablespoons tomato powder + 1/2 cup water = one 6 oz can
Tomato Sauce: 2/3 cup tomato powder + 2 cups water = one 15 oz can
Tomato Juice: 1 cup tomato powder + 8 cups water = one 64 oz can or bottle.