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Tomato Powder Organic - 1 lb,(Frontier)
- Botanical Name: Lycopersicon esculentum
- Organic: QAI Certified Organic
- Kosher: KSA Certified
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Here is the bread recipe I used.
1 cup lukewarm water
2 1/4 teaspoons yeast
1 tablespoon sugar
2 1/2 cups (11 1/2 ounces) bread flour, divided
1 teaspoon dried oregano
1 tablespoon tomato powder
1 teaspoon salt
1 generous cup (4 ounces) coarsely shredded sharp cheddar cheese
2 tablespoons olive oil
In the bowl of your stand mixer, combine water, yeast, sugar, and one cup of the bread flour. Cover the bowl with plastic wrap and set aside for 30 minutes.
Add the remaining flour, oregano, tomato powder, and salt. Knead with the dough hook until the dough cleans the side of the bowl and starts becoming elastic. Add the olive oil and continue kneading until the dough is smooth and elastic and is no longer sticky.
Add the cheese and knead just until it is incorporated. You don't want to knead so much that the cheese disintegrates into the bread. It it's a little unevenly distributed, that's fine.
Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 60 minutes.
Preheat the oven to 350 degrees and sprinkle some cornmeal on a baking sheet.
Flour your work surface and knead the dough briefly before you form it into your preferred shape. Put it on the baking sheet, cover with plastic wrap, and set aside to rise until doubled in size, about 30 minutes.
When the dough has risen, slash it as desired, then bake at 350 degrees for 45 minutes, until nicely browned.
Cool completely on a rack before slicing.
I make all of my own pastas - spaghetti, lasagna, linguine, bucatini, fusili, rigatoni, and macaroni. In my recipe I substitute 1/3 cup of tomato powder for flour. Sure, the pasta all turns red but the flavor is remarkable! Gourmet food stores sell tomato flavored pastas (usually spaghetti and linguini only) at prices that would scare a congressman. My homemade pasta (without considering the cost of the pasta machine) costs roughly 1/4 the price of non-flavored pastas sold in grocery stores. Plus, I can make my own gluten free pastas whenever I want.
If you are wondering, I have 2 different KitchenAid attachments and an Omega NC800 juicer that extrudes pasta. If you are new to making homemade pastas, consider the Omega juicer to make super easy spaghetti and linguini.
Most Recent Customer Reviews
Unusual addition to my BBQ rub spices. Good to use for other seasonings with an intense flavor.Published 12 days ago by John Hazlewood
Very easy to use. I melt the powder into the water and it makes good tomato paste. Easy to store. Thumbs up.Published 2 months ago by Amazon Customer
I purchased this tomato powder because being a member of the Raw Food World it would work well in condiments etc. Read morePublished 4 months ago by Ms Rich
Super-easy tomato soup, tomato sauce, seasoning for rice and other grains, so many uses! Works basically like tomato paste except that it takes up much less space, gives you full... Read morePublished 6 months ago by Laura B
I use 1/2 a tablespoon of this with each serving of lentils/veggies I make. It adds a great flavor facet to the dish. Read morePublished 6 months ago by Ludwig
I like the product in that it is healthy and cheap and organic. I bought it to make tomato paste as the base for spaghetti sauce, pizza sauce, etc. Read morePublished 8 months ago by Peter Schneidler