#2.5 Can / 1 oz.

Toss a handful of these tasty tomato chunks into a veggie omelet, or simmer some to perfection in a pot of Canned Chili or add them to your Vegetable Soup. No matter how you use our them, these tender freeze-dried tomato chunks add even more possibilities to your food storage.

To rehydrate: Mix 1/2 cup of Freeze-Dried Tomatoes to 1 cup of water. Let stand for 3 minutes and drain off excess liquid.

Ingredients: Freeze Dried Tomatoes, Calcium Chloride and Citric Acid are added to maintain freshness and lower tomatoes' natural acidity.

Some great to recipes that call for this product (Courtesy of William N.):

Kathy’s UGLY Sausage Dip:
Makes one crock-pot full

• 2 tubes (1 lb each) Jimmy Dean Sausage (regular)
• 5 blocks cream cheese
• 10 oz diced Tomatoes (re-hydrated in this case)

Brown & drain sausage, put in crockpot. Put cream cheese in next, break up a little (the cheese will melt better that way). Pour in Tomatoes (liquid also), and cover.

Set crock-pot on high, stir about one hour later, then about every 30 minutes until cheese is melted and the dip is well blended (about 3 hours total). Be sure to lower heat on crock-pot to low when done.


Blair’s Amazing Taco Dip:
Layer with the following ingredients.... First refried beans, then sour cream, then guacamole, then shredded cheddar cheese, then add rehydrated diced tomatoes, and last but not least top with a few sliced black olives. Then enjoy with tortilla chips or whatever you choose :)

Lira’s Delightful Bacon Dip:

• 1 c bacon, cooked and chopped,
• 1 c tomatoes, rehydrated and well drained,
• 1 c sour cream
• 1/3 c mayo
• Black pepper

Mix well and enjoy with crispy lettuce leaves or crusty bread!