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Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Tomato powder started out as a convenience product that was essentially an instant tomato sauce or tomato paste. But it’s gaining popularity as a spice or seasoning that can be added to everything from sauces to veggies, rice, meats, and fish. When used in its powdered form without rehydrating it, tomato powder is a spice.
A spice is any dried plant part, other than the leaf, including seeds, stems, bark, roots, and fruits, that is dried and used for flavoring. Tomato powder is made by drying tomatoes and then grinding them into a fine powder. Typically it’s the tomato skins, without the pulpy interior sections with the seeds, that are used for making tomato powder. In its powdered form, tomato powder delivers a hit of pure tomato flavor, with all the bright, complex acidity you expect from tomatoes but concentrated in a powdered form. It’s like the essence of tomato. When reconstituted, it’s every bit a flavorful as tomato paste or tomato sauce.