Well I do not know how to delete this post, so please ignore!!! i finally found my answer, and it is tucked away in the freezer. I tried to do a search, but did not find it.

It's something new I found and I have so many hot peppers to do something with. It's thin, and fairly aggressively flavored with other things, onion, garlic, vinegar, carrots, etc, supposed to be a Sriracha type sauce. I hate to waste the last of my vine ripe tomatoes on a sauce where I could get away with a canned product. The can lists the only ingredient as Tomatoes, so I would think that I could thin it down and have it be OK. I may just experiment with it and see what I can come up with. If it's any good, I'll post a recipe. Thanks for the advice! Steve

mustangs - For relatively small amounts (1-cup or less), store your tomato powder in a dry environment - either vacuum-sealed or in a refrigerator (refrigerators are dry due to the frost-free feature). I keep a user-friendly amount in a pint jar in the refrigerator with some moisture absorbers in it (recycled from supplements we take) to keep it from clumping. When I open a #10 can of tomato powder I keep it free-flowing in a vacuum-sealed canning jar/s, FoodSaver canister, or some other container that can be sealed with a FoodSaver Universal Lid. I like to use the Universal Lids when I move food from long-term storage to the pantry, especially things I get in-and-out of frequently. -Grainlady

Thanks for the suggestion. While I don't roast tomato paste, I always saute it for about 20 minutes with olive oil as my mother and grandmother did. It certainly gives it depth of flavor.