Who else has issues finishing a can/jar of tomato paste, which then goes bad in the fridge at some point? Thankfully, there is an alternative to tomato paste, which allows you to use just what you need when you need it, and to mitigate waste: tomato powder.
You can make tomato powder at home (by dehydrating tomato skins and then turning them into powder, in a coffee grinder or a blender) or you can buy the powder ready-made. I recommend buying organic tomato powder, if at all possible. I usually store it in an airtight container in my pantry, but I’ve read that storing it in the fridge works great, too. Azure Standard makes my favorite tomato powder. Stay tuned for a full post on Azure Standard 🙂
Tomato powder is so versatile! Not only can you turn it into paste (I do this by mixing equal quantities of powder and warm water; I have seen 1:2 powder-to-water ratio recommended, too) but you can also use it as an ingredient in rubs, or sprinkled over veggies or baked goods. I love using it as a rub/coating for veggies or tofu. The vibrant tomato flavor is fantastic, and the color is so beautiful.
I also love adding tomato powder to Ottolenghi’s Confit Tandoori Chickpeas. The depth of tomato flavor is spectacular 🙂
For further information, I recommend the Bon Appétit article “Tomato Powder Packs Big Tomato Flavor in a Very Small Jar: Anything Tomato Paste Can Do, Tomato Powder Can Do Better.”
Do you use tomato powder in your cooking/baking? Let me know in the comments 🙂
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