Sun-dried tomato gets its power from concentration and ripeness. When fully ripe tomatoes are dried in the sun, water leaves and flavor tightens and natural sugars, organic acids and umami become denser. That’s why tomato powder can add both sweetness and depth at once and why it can make a dish taste “more tomato” without reducing a pot for hours.

Our fine-milled, aged powder changes how it behaves and how it reads. Fine milling dissolves faster and gives a smoother body in sauces and fats. Aging tends to round the profile with fewer sharp edges, more caramelized red fruit and a softer sun-dried tone that feels integrated rather than piercing. A tomato flavor holding the dish together.

Flavor palette
Top: red fruit, gentle tang, sun-ripe sweetness
Heart: tomato skin, umami, slow-cooked impression
Base: light caramel, dry red finish, warm deep length

Think of tomato powder as a flavor accelerator. It can become the broth in a sauce, the body in a dressing or the final touch that makes a dish taste like it already had time on the stove. The fine powder dissolves fast and binds beautifully in both fat and liquid. That’s where it shines.

Ways to use it:
Tomato butter or tomato oil: stir into butter or olive oil and warm gently. Spoon over eggs, fish, beans or roasted cauliflower.
Instant “tomato stock”: whisk into warm water or stock with a little salt and a knob of butter creating an effortless base for rice, lentils, or soups.
Pasta depth: fold into tomato sauce, cream sauces or butter sauces to create a “slow-cooked” impression without hours of reduction.
Browning rub: mix with salt, a touch of sugar, and oil to rub onto chicken, mushrooms, or tofu for a red, caramelized crust.
Dressings & vinaigrettes: whisk into olive oil and vinegar/lemon with salt that instantly gives that semi-sun-dried tomato body.
Potatoes: dust over roast potatoes for sweet red fruit and tomato umami.

Taste collaborators:
Olive oil, butter, garlic, onion, Urfa biber, Pul Biber, oregano, thyme, Zather, basil, parmesan, pecorino, tahini, yogurt, lemon, vinegar, mushrooms, beans/lentils, grilled foods

Dosage:
Start with 1 tsp per 2 servings for subtle depth, or 2 tsp when you want tomato to read clearly. In sauces and rubs, you can go higher. To build in layers add some early for body, then a pinch late for red aroma.

If you want to get adventurous:
Tomato powder in brown butter over roasted squash with yogurt and it becomes a warm “tomato-caramel” effect.
Stir into mayonnaise with lemon and garlic for a tomato aioli that tastes almost grilled.
Add to dark mole/chili sauces to build fruity umami without extra sweetness

Free Shipping: Over 600 sek in Sweden
Shipping: From 39 sek
Send-outs: Every Monday & Thursday
Returns: 100% happiness guarantee. Read more here

Closed for pickups and order send outs during Easter 17-25 april

- VISA
- Mastercard
- AMEX
- Klarna
- Shopify Payments (Shop pay)
- Google Pay
- Apple Pay

We have a 100% happiness policy when you buy our spices. If the spices do not succeed to wow you we will make sure to refund/re-send other flavors to make sure you are 100% happy with your purchase. 

If your order is damaged or broken in transit, we are happy to refund/re-send, simply email us your order # and images to hello@thepepperquest.com

For food safety reasons, we are unable to accept returns on opened products, but will do whatever we can to make sure you are happy with your purchase!

Please note that the policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.