Posted: 3/23/2011 7:17:26 PM EDT
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Any suggestions for making pizza sauce from canned tomato powder?
We bought 2 #10 cans and would like to try it out. We'll repackage in mylar what we don't use. |
Add water 
Then add whatever spices you like. Might have to play with everything a bit to get the consistency just right for you. Spices I use: garlic, oregano, basil, rosemary. Also another good tip is to let your sauce stand for an hour or two after mixing in the spices to let everything blend together. |
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I make my own tomato powder and use it for a number of things. I use a 1:4 ration, 1 part powder 4 parts water, I'm sure it says that on the cans though. As the poster above me suggested, your basic Italian herbs go well, and he was dead on with giving it some wait time before you use it. If you are looking for spaghetti sauce, you can add some burgundy wine and let it simmer for 10 minutes on the stove.
I also use this powder as a seasoning for my scrambled eggs, as an additive for homemade tortillas, and as a pizza seasoning. If you do your own dehydrating, look into making your own mushroom and bell pepper powder too. For all 3 of these you just dehydrate and grind in a coffee grinder. |
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Mix up a tomato powder slurry, about 1 pint, and add: 1/2 tsp dried oregano, 1/4 tsp garlic powder, 1/4 tsp ground black pepper, and 1/4 tsp salt. Vary the seasonings to suit your taste.
Since your sauce won't have any tomato solids, it may lack body and mouthfeel. If so, you could thicken it with a cornstarch or arrowroot solution. I'm not sure if this will be necessary or not––certainly it's worth trying without the thickening step. |
| We recently posted a recipe on our blog for pizza crust from food storage as well as pizza sauce from tomato powder and other food storage items. The pizza was great! |
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