This is what tomato tastes like when water stops getting in the way. In Turkey’s Aegean region where this spice is grown, summers are dry and sunlight is steady, sun-drying has long been a way to turn tomatoes into something denser and more useful in cooking. Not just sweet but deeper, rounder and more savory.
Once those tomatoes are milled finely and allowed to rest into a cohesive profile, you get a powder that can make a dish taste slow-cooked without reducing anything for hours.
We use it together with olive oil and garlic as a foundation to many dishes, especially if you want to enhance tomato sauces to the next level. It just adds so much flavor fast, as if you would have been cooking for a long time.
Our tomato powder is aged and in a fine powder, which translates to two practical things. Immediate impact in the pan and a flavor that leans toward paste, brothy umami and red-fruit tang rather than fresh tomato brightness.
Also part of the Starting – Turkey bundle, together with Urfa Biber, Silk Cut Pul Biber, Ottoman Original Blend and Salt Cured Sumac.
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