Just wandering if anybody has used Tomato powder and the way they prepare it, like for Chile, Golash or other foods, any suggestions would be very helpful, Thanks Housty.

I've just bought it on line. You can make you own just use tomato paste and dehydrate and then run thru something like a coffee grinder to get a fine powder.

Never used it though I've wondered about it too. Lots of recipes call for a can of tomatoes or juice. Seems like it would be very handy. I do dehy pasta sauce and it turns out very good.

I use it all the time, on the trail and at home.

First, care and feeding...
Tomato powder soaks up humidity like a sponge.
If compressed, it turns into a brick.
Be aware, try to avoid these problems, and should you fail, be prepared to smash the powder up again, but it needs to be complete. Clumps will remain clumps unless you smash them up while still dry.

Tomato powder reconstituted is slightly bitter. Bring some sugar to ballance it a bit.

1 to 1 water and powder makes paste, and 3 to 1 makes sauce.

I make a spagetti sauce with tomato powder, TVP, spices, dried minced onion, and sugar. It gets rave reviews.

At home, I use it to liven up my chili and such. A couple teaspoons really punches it up.

I'll also add a bit to mant non-tomato dishes, like an egg bake. It punches things up and makes them a bit more savory.

quote ECpizza: "I use it all the time, on the trail and at home.


First, care and feeding...
Tomato powder soaks up humidity like a sponge.
If compressed, it turns into a brick.
Be aware, try to avoid these problems, and should you fail, be prepared to smash the powder up again, but it needs to be complete. Clumps will remain clumps unless you smash them up while still dry.


Tomato powder reconstituted is slightly bitter. Bring some sugar to ballance it a bit.


1 to 1 water and powder makes paste, and 3 to 1 makes sauce.


I make a spagetti sauce with tomato powder, TVP, spices, dried minced onion, and sugar. It gets rave reviews.


At home, I use it to liven up my chili and such. A couple teaspoons really punches it up.


I'll also add a bit to mant non-tomato dishes, like an egg bake. It punches things up and makes them a bit more savory.


"

Thanks for the ideas, I'm using it on my next trip to try and make my meals a little taster.

My wife informed me we got ours thru Harmony house.

Tomato powder @ Harmony House

I buy the big cans of tomato puree, because it isn't seasoned (rather do that myself). I boil it (paranoia), and then add some water before I dehydrate it - maybe like another 30% increase in water. I know it seems crazy to add water before dehydrating, but it thins out the tomato so you get less solids per square inch when you spread it in the dehydrator. To me, it actually seems to make it dry faster and more thoroughly overall. I have a Nesco round dehydrator, with the fruit leather trays. I use the fruit leather trays for the tomato puree. The dried tomato peels/flakes off the trays pretty easy. Before I peel the tried tomato puree off the trays, I lightly coat it with flour. My theory is, this keeps it from clumping together into a brick. Usually, I leave the tomato as flakes, but I have also powdered it in the food processor. When I have powdered it, I've added like a tbsp. of flour, again to prevent clumping. I don't think it hurts the flavor much for most things you'd cook to have the bit of flour mixed in. I don't know if you really need the flour, or if there is something better.

What to use for - soup, pizza, spaghetti, etc.

I have made marinara sauce on canoe trips several times with tomato powder and it was delicious. Bought the ingredients at PackitGourmet.com. Tomato powder, onion dices, mushroom slices. I considered putting zucchini slices or dices in it, too, but didn't buy that. I might another time. Just added water, cooked it up with some garlic salt and Italian spices, salt and pepper. A little sugar helps, too, but not much. Great over the dried tortellini with cheese, but I think it would be good over spaghetti or any pasta, too. We didn't add meat, but you certainly could if you wanted to.

Really easy, very lightweight to carry.

Have you tried Amore brand "all natural Tomato Paste, double concentrated"?

I've tried freeze dried tomato powder, dehydrated (at home), and bottled then frozen from the store on trips.

In 2 to 4 serving recipies this proved the best balance for me between taste, cost, convenience, preperation time, and transportation stability (breakage, leakage and spoilage) concerns.

Most medium to large groceries stock it. Comes in a 'tooth-paste' tube. With the consistency of tooth-paste I might add, very thick / concentrated as the labeling indicates.

Not perfect, but nothing ever is. There is the tube to pack out, but it can be stomped pretty small and flat easily. Yes it does weigh a bit more than freeze dried, but I suspect price and flavor is better than freeze-dried. Never been much of a fan of freeze dried in general.

Pretty sure Amore also makes garlic paste and other flavors in the same packaging.

We have also bought tomato powder from Harmony House. Unfortunately, I don't have our book with amounts of powder and water for different uses. But we've used it for pasta sauce, chile, and pizza sauce. Just do some experimenting at home. Then we mix it up with spices, veggies, ..., vacuum seal, and rehydrate it all together in camp.

We use it as a rub for whole chickens... SO GOOD. First, I dehydrate the tomatoes in my dehydrator... then powder the dried tomoatoes in the food processor.

Using tomato powder for the first time for this years Quetico trip. Made a reflector oven and going to be making Pizza among other items.

Been experimenting with the pizza sauce and the powder works great. Wound up with this. Of course one can tweek it an infinite number of ways. A little powder goes a long ways and has big taste.

1/2 cup Tomato powder

1 tsp Onion Powder

1/2 tsp Garlic Powder

1/4 tsp Fennel

1/8 tsp Italian Herb Blend

1/8 tsp Marjoram

1/2 tsp Sugar

How much water? Or just "mix until it's right"?

1 to 2 works for pizza sauce. 1/2 cup tomato powder to 1 cup water.

You can always work the consistency to your particular taste or application.

We are also going to use some to make Salsa and as an accompaniment to some Nachos. Ahhh yes there comes in the cheese powder.

One can make your own Tomato powder however it is cheap to buy.

We used the Harmony House powder this trip. I must say I was very favorably impressed with the flavor. We used for pizzas and for spaghetti sauce. One can make it as thick or thin as one wishes.

How did the spag sauce work out? Did you do anything different?

I get it at Honeyville. Just learning to use it. So far so good!

Hey Mark I don't use tomato powder but I do take tomato sauce and dehydrate it down to fruit leathers and use it for spaghetti, works really well, can't tell it from right out of the can stuff. I also dehydrate salsa to use on our tacos, same way, dehydrate it into fruit leathers then vacuum seal it and store it in the freezer till I get ready to leave. have kept both the tomato leathers and the salsa leathers in a Ziploc bag throwed in a 5 gallon bucket for weeks with no problem. I like the leathers instead of the powder because they seem [to me at least] to rehydrate faster. If you don't have a dehydrator give me a shout and you can borrow mine to try. FRED

Tomato powder is one of my "secret ingredients" - I make my own in the dehydrator whenever there are a few tomatoes on the counter threatening to go bad before they can get eaten.

It is some awesome stuff. It definitely works as a substitute for tomato paste but I use it in a lot of things - stews, chili, rubs for chicken, brisket, pork, etc. Even just a small amount makes a big impact in the overall flavor of whatever you're cooking. I also combine it 50/50 with my home-made Hatch chile powder and use that the same way - rubs, stews, etc.

If you like to cook, you'll love tomato powder. Making a pizza sauce from it would be like making a pizza sauce from tomato paste. Sure - you could do it - but I prefer making regular marinara sauce and turning it into "sauce leather" . .you preserve just a bit more of the sauce texture plus you can make a big batch and use it for a few meals - pizza, spaghetti, etc.