I'm using a 14-oz. jar from the Spice House just now, but I have #10 cans of tomato powder from Emergency Essentials in my food storage.

Ingredients: Tomato, Contains less than 2% Silicon Dioxide (to prevent caking). - See more at: http://beprepared.com/provident-pantry-dehydrated-tomato-powder-64-oz.html#sthash.S93C7ISA.dpuf

$22.95 - 64 oz. (plus shipping)

They also have a smaller size 17 oz. size - $6.50 (plus shipping, which would probably be more than enough for most households for a year or more.

If you get it from The Spice House it WILL clump because there aren't any anti-clumping ingredients. Store it in your refrigerator, which is a dry environment due to the frost-free feature on your refrigerator. I stick some silica gel packets (from some supplements I take) in the top of the jar to help reduce clumping. Most clumps breakup with a spoon, or you may have to use a microplane or box grater to reduce the clumps to powder again towards the end of the jar.

Helpful hint: Store it in small containers if you purchase a #10 can. If you have a FoodSaver, vacuum-seal the jars closed for long-term storage because it will take a few years to use 64 oz. Tomato powder has an indefinite shelf-life when properly stored.

--When you use from the jar get-in and get-out quickly. Don't leave the lid off of the jar any longer than necessary of the powder will clump if there isn't an anti-clumping agent in it.

I use tomato powder for:
-sauce
-paste
-juice
-pizza sauce
-red sauce (pasta)
-any recipes that require tomato sauce or paste as a base (such as bbq sauce or ketchup)
-added to soup
-Spanish rice
-etc.

FYI concerning Silicon Dioxide: it is in the ground, your body, and your bones. Silicon dioxide is a type of sedimentary rock that is one of the most abundant naturally-occurring minerals on Earth.

Both the Environmental Protection Agency and the Food and Drug Administration have recognized silicon dioxide as absolutely harmless and safe for consumption. Underlining the absence of a threat, these authorities don’t even require silicon dioxide to be included on the label.

-Grainlady

thanks for posting questions I had and the answers

I have been ordering it from Harmony House Foods, but I have noticed that it is bad about clumping and caking. I also order other dried vegetables from them, which I like to add to soups, when I am in a hurry at lunch.

Lars

Thanks a lot for the replies. It baffles my mind that just 17oz could last a year or more. I'm so bummed I didn't get the FoodSaver that was just on sale at Costco until 2 days ago - shouldn't have asked the husband what he thought first! The Be Prepared site definitely has the best prices, thank you I wouldn't have found it on my own. Especially since I don't have a vacuum sealer, guess I'll try the 17oz to start. I do have a separate freezer that I don't have to defrost, so I wonder if that is a dry enough environment for storage? Grainlady, why do you get some of the pricier 14 oz jars if you have the big 10# ones? Just wondering if there is a reason I should consider the one from Spice House vs. Be Prepared? I would love to start making my own BBQ sauce & ketchup - don't know anyone that makes their own ketchup - I'd love your recipe if you have time to share! Within the past year I've become allergic to "artificial ingredients" (I get hives) that includes anything that says "natural flavor" - it isn't natural - it's MSG derivatives. So anyway, now I have to make everything from scratch. I was "pretty good" before, but admit to using the occasional cream of mushroom soup et. al. Lars, that one from Harmony House Foods was the first one that came up on Amazon, but I wasn't sure if the plastic container had BPA. Thanks again.

A couple of other places you might look at are:

Nuts.com
Bulk Foods

I've ordered many different things from both places and have been happy with everything.

Why do I have the Spice House brand? It was a gift ;-).

This summer I made my own tomato powder with tomato skins. I dry them in the dehydrator and store the dried skins in a jar. As needed, I blend the skins in my spice/coffee mill into powder just before I make it into sauce or paste. It's not as concentrated as the commercial brands, nor as deep a flavor, but a good use of tomato skins that would have been put in the composter. This is a lot easier than how I made it before by making a cooked tomato puree and drying it on fruit/vegetable leather sheets until set, then on the drying racks until crispy dry.

For home-dried tomato skins made into tomato powder:
- Use 1:1 ratio tomato powder to water for tomato paste.
- Use 1:2 ratio tomato powder to water for tomato sauce.

You can find a lot of homemade recipes for ketchup (that don't require home canning) and barbeque sauce on-line, and they usually start with a base of tomato paste, tomato sauce, or both - and you make the sauce/paste with tomato powder and water. I avoid high-fructose corn syrup, which is sometimes used in these recipes, and will use Lyle's Golden Syrup, Steen's Corn Syrup, sorghum syrup, honey (or a mixture of those), or for a low-glycemic version I'll use agave nectar or palm sugar nectar (homemade version made with water and palm sugar). There are also recipes that use non-calorie sweeteners (such as Splenda, Truvia, Swerve, etc.) for anyone wanting sugar-free versions. Find a recipe you like and give it a try. Here are some from my file.

HEINZ KETCHUP
(source: homesteadingtoday.com)
1 (6-oz.) can tomato paste (make it with tomato powder and water)
1/2 c. light corn syrup
1/2 c. white vinegar
1/4 c. water
1 T. granulated sugar
1 t. salt
1/4 t. onion powder
1/8 t. garlic powder
Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20-minutes, stirring often. Remove pan from heat and cover until cool. Chill and store in a covered container.

Homemade Corn-Free Ketchup
(source: adventuresofaglutenfreemom.com)

2 (6-oz.) cans tomato paste (make it with tomato powder and water)
1/2 c. apple cider vinegar
5 T. agave or coconut nectar
1 t. Yacon Syrup (or molasses)
1 T. garlic powder
1 T. onion powder
3/8 t. ground allspice
3/8 t. ground cloves
1/2 stick cinnamon
1 t. sea salt
2-1/2 c. water
Combine everything in a medium sized saucepan and bring to a boil over medium heat. Reduce heat and simmer until mixture has reduced to desired consistency, about 40-minutes. Remove cinnamon stick and store in an airtight container (glass mason jar) in refrigerator for up to 2 weeks.

For pizza sauce:
1 T. tomato powder
3-4 T. water (make it as thick or thin as you like)
Italian Seasonings or Pizza Spices (to taste)
3/4 t. vinegar
1/2 t. honey or agave nectar
Mix together. Allow to sit for a few minutes and it will thicken some, and see if you need to add more water. Enough for one 12-13-inch pizza.

-Grainlady

Thanks, I'm avoiding corn syrup, so I'd go with honey. I don't have a dehydrator, but maybe someday. I know my aunt & uncle use theirs a lot. Once I get my tomato powder I'll give it a try! Thanks for the additional links, malna.