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That’s . . . less than 1 tablespoon per pound of tomatoes. Now I need to figure out what to do with all this tomato powder. It is VERY concentrated.
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That's an impressive ratio. Preserving and practical storage—reduced space—of a crop is the point, I reckon.
Have you infused spaghetti sauce with a few tablespoons? That's the first thing that occurs to me.
You could certainly flavor and color rice, noodles, and vegetables using the powder something like seasoning salt. Imagine white or black beans with red rice.
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http://www.knorr.com/product/detail/...o-with-chicken