|Tomato Powder + H20 = Tomato Paste|
I first heard about tomato powder a couple of years ago. It sounded interesting, but I wasn’t sure I’d like it. So I bought a small package of Harmony House tomato powder from Amazon just to “test drive.” Once I had the stuff and realized how useful it could be, I bought a larger size. As a result, tomato powder is always in my pantry and is also on this blog's AMAZON WISH LIST (check out "Low Sodium Products" in the right hand column).
It’s great for anyone following a low sodium diet because the tomato powder is just what it says it is: powdered tomatoes. No salt, no citric acid, nothing but tomatoes. It’s convenient too, especially when you want just a touch of tomato flavor. That’s often the case for me. If I use an entire can of tomato sauce or diced tomatoes in a dish, sometimes the tomato flavor is overwhelming. But using just half a can or less means storing leftovers either in the refrigerator or freezer.
With tomato powder, I can fine tune the amount of tomato flavor I want without worrying about leftovers. For example, I like a bit of tomato in Spanish rice but not too much. The same is often true for brothy soups, stews, pot roast, taco beef, and other dishes.
Tomato powder is also great when you discover there aren’t any canned tomato products in the pantry. That happened to me recently when I planned on fixing pizza for dinner. I made the dough, defrosted a few frozen low sodium salami slices, picked some basil leaves from my garden, and bought a chunk of fresh mozzarella cheese. I was all set to make pizza – until I started rummaging around in my pantry. It was then that I realized I didn’t have any tomato paste on hand. No worry, though. I made a quick pizza sauce from tomato powder, water, olive oil, garlic, and herbs. Easy and no worries about figuring out what to do with a half-used can of tomato paste.
|Low Sodium Pizza|
2 parts powder to 1 part water
6 tbsp. powder + 3 tbsp. water = approximately one 6 oz. can
1 part powder to 3 parts water
1/3 cup powder + 1 cups water = approximately one 8 oz. can
Mix the powder with hot water. It thickens a bit when heated, so mixing with cold water will result in a misleading runniness. Mixing with hot water insures a more reliable consistency.
Let the tomato powder/water mixture rest for at least five minutes. This gives the powder time to absorb the water fully and will give you a better sense of its texture.
Use a little less powder to start with. It’s easier to add more powder if necessary. But if you add too much, you’ll have to add water to thin it out and may end up with more than you need.