Tomato Powder

In another discussion, tomato powder came up.

Does anyone use the product? If so, what is it used for?

Hi jlawrence,

One application I have used tomato, spinach and porcini powders for is for making pasta dough.

I'm only aware of its use in commercial food production. We don't use it in our products, but I know some do. I guess the most obvious use would be in dry products that are meant to carry a tomato flavor. Think "BBQ flavored" potato chips. I've also tasted a Lay's potato chip that had a tomato/basil flavor that I reckon used tomato powder.

Buddy

I made a Rick Bayless recipe for green chorizo that called for
spinach powder in addition to lots of cilantro and green chilies. Color
enhancer in this recipe, which, by the way, was very tasty.

We carry this at the Spice House, if you ever want to taste it, we have a sample jar out. It is really amazing stuff, as soon as you taste it you will think of a dozen things you could use it for. The main reason people buy it is that it works great when mixed with water to create tomato paste in a recipe that calls for a small amount such as a tablespoon. You just mix up the required amount and put the rest of the tomato powder in the fridge, no messy tube.

I am not a big fan of paprika so in circumstances where it is used for color, I always substitute tomato powder. Deviled eggs, for example. We also have a few Weight Watcher Leaders customers in our area that recommend it to their groups as a great way to add flavor to veggies or salads, even baked chicken, without fat. A handful of restaurant chef customers of ours add it to pasta dough too, makes it a lovely orange color.

Cinnamon Girl wrote:We carry this at the Spice House, if you ever want to taste it, we have a sample jar out. It is really amazing stuff, as soon as you taste it you will think of a dozen things you could use it for. The main reason people buy it is that it works great when mixed with water to create tomato paste in a recipe that calls for a small amount such as a tablespoon. You just mix up the required amount and put the rest of the tomato powder in the fridge, no messy tube.

I am not a big fan of paprika so in circumstances where it is used for color, I always substitute tomato powder. Deviled eggs, for example. We also have a few Weight Watcher Leaders customers in our area that recommend it to their groups as a great way to add flavor to veggies or salads, even baked chicken, without fat. A handful of restaurant chef customers of ours add it to pasta dough too, makes it a lovely orange color.

I was gifted with a bottle of the Spice House Tomato Powder a while back and I can vouch for the fact that it does have a multitude of uses, including those CG lists. I also like using it mixed in with milk or cream when doing a vodka sauce-type pasta, in omelettes and on garlic bread. It mixes well and has a very pure tomato taste. Something I probably would never have bought on my own but a fun thing to have in the pantry.

I love the Spice House tomato powder. Perfect for when I need just a bit of paste or a small amount of tomato sauce. it is also great to add to soups for flavor and a bit of color.

I keep mine in the pantry but it does like to clump up. A few jabs with a sharp knife and it is good to go.

I keep mine on the fridge door and am never without it. Besides the quick tomato paste, I use it to add or boost tomato flavor in soups, sauces and in dishes like puttanesca that used canned tomatoes.

We also use Spice House's tomato powder as a sub for tomato paste. We keep it in the fridge, and it has a much longer shelf life than tomato paste and a nice, bright flavor.

Thanks.

I had never heard of the substance before.

I am another person who keeps a jar of Spice House tomato powder in the frig door. My most common use is to dump a bit into a simmering pot of chili. It's a nice way to punch up the tomato flavor, without the additives of canned tomato paste, and also serves as a bit of a thickener.

It has occasional uses in artisanal soap making, both as a colorant and IIRC to make the lather creamy.

Cinnamon Girl wrote:We carry this at the Spice House, if you ever want to taste it, we have a sample jar out. It is really amazing stuff, as soon as you taste it you will think of a dozen things you could use it for. The main reason people buy it is that it works great when mixed with water to create tomato paste in a recipe that calls for a small amount such as a tablespoon. You just mix up the required amount and put the rest of the tomato powder in the fridge, no messy tube...

Cool! I'm going to have to buy some of this, now.

Here's a link to Bayless' green chorizo recipe (with spinach powder, which, unless you plan on using every day, I recommend freezing, as it oxidizes to a not so lovely olive drab color over a period of time.)

http://www.rickbayless.com/recipe/view?recipeID=236