With tomato powder, it's great for making a sauce. I use some yogurt or fromage frais 0%fat, add tomato powder, crushed garlic, salt and pepper. Great for baked potatoes, grilled meat..... tangy and tasty without too many calories!

My only problem with it was stopping it from going rock solid.

I'd love to know what to do with spinach powder!

I place a few moisture absorbing pacs/pillows from supplements I take in the top of the jar to keep the powder dry and free-flowing. Make sure NOT to leave the lid off the jar - get in and get out when measuring. I also store the jar in the refrigerator, which is a naturally low-moisture environment due to the frost-free feature of the refrigerator. If I open a #10 can of tomato powder, I vacuum-seal it in 1/2-pint jars, which I store in the food storage room in the basement - in the dark. If the powder starts clumping, you can grate it on a microplane or fine holes of a box grater to break them up.

Tips:

-Mix with hot water for better consistency, but cold water can also be used.

-When using in a red sauce or tomato juice, you can add a little baking soda to cut some of the acidity.

-Add it to soup/stew/chili.

Tomato Paste & Tomato Sauce Use 3 parts water to 1 part tomato powder for paste; and 4:1 ratio for sauce - or any thickness you like.

For 1/2 c. tomato sauce - 2 T. tomato powder + 1/2 c. water

Tomato Juice: 3/4 c. tomato powder to 8 c. water = 64-oz. bottle. Add some Fruit Fresh for brightness (Tabasco and/or Worcestershire if you like, or even some celery seed)

Pizza Sauce: For a small individual (tortilla-size) pizza use 1 t. tomato powder. For a 12-inch pizza use 1 T. Add water until the sauce is the thickness you like (start with 3-4 times the amount of the tomato powder). Add a little vinegar (any kind), pinch of salt, sweetener (sugar or honey), Italian or Pizza Spices - to taste. I also add a little coconut oil.

To make ketchup or bbq sauce, find recipes on-line you like and replace any tomato sauce or tomato paste in the recipe with some made from the tomato powder.

Recipes using tomato powder from The Spice House: http://www.thespicehouse.com/recipes-by-spice/tomato-powder

15 Ways to Use Tomato Powder: http://yourthrivelife.com/tag/tomato-powder-recipes/

Are you interested in making "Meals In A Jar" recipes with dehydrated and freeze-dried ingredients, including tomato powder - like Baked Ziti Casserole? I can direct you to those kinds of recipes as well.

Editing to add spinach powder information:

The Mountain Rose Blog - http://mountainroseblog.com/ode-spinach-powder/

Time to start experimenting! Good links posted above. I use MountainRoseHerb for all my herbs and spices. (no tomato powder)

Love the stuff. I was skeptical. Did not really have a need with so much garden tomato harvest in my freezer...slices, whole cherries, smoked, roasted, sauced, dehydrated slices and flaked.

I ordered some anyway while ordering some freeze dried veggies. Maybe i got lucky with the brand but it is packed with flavor and lasts forever...mine came with the absorb pac. In foil pouches that i keep in the freezer. (i put it in smaller thick mil bags, then into a big freezer zip-lock into the original package for identification. I take out a spice jar amount at a time and onto my rack. No clumping. (with a absorb pac.)

Dressings, soups, stews, dips...anything you normally might make...BUT, at first, just take out a portion of anything you have made, say a half cup, and add a tsp...before adding to the entire dish. Make a small paste with a tbsp of warm water and add to a simple vinaigrette, again just a small bit of your vinaigrette. You might like the zip it adds.

Spinach powder will not add a ton of flavor but think more of the health benefits packed in such a small amount.

I've been experimenting over the past year with instant veggie cup-o-soups. No need for the expensive ones and i can make them my way without the paper cup...I ordered some bulk thick mil small bags and some glass spice jars in different sizes so i can keep a few with me. Good warm snack.

I keep a pint ball jar of mixed veg and two of fruits, dehydrated and freeze-dried, in my kitchen freezer drawer with other frozen cubes of juices and veg and chunked fruits to add to a morning blender juice. Have to make that easy and handy or i'll get lazy and grab something less healthy.

I ordered from NorthBayTrading. No real reason or a plug for the company...i just took a chance and they had what i wanted...leeks, sweet corn, peas, okra, etc. All great quality. (remember that all the water is removed so they weigh nothing...so prices are reasonable).

Still looking for a great broth and miso powder without all the additives. (sugars and salts and fillers are cheap).

I use tomato powder for pizza sauce. When it's reconstituted, it taste almost exactly like tomato paste which is my favorite choice for pizza sauce. I add some olive oil, basil (dried, freeze dried, frozen, or fresh) and garlic (dried, freeze dried, frozen, or fresh), and I've got a great topping for pizza.

One thing I really like about tomato powder is that it is a sodium-free product. I also add 1-2 tablespoons to chili, taco meat, stews, soups, rice -- whatever seems to need the punch that a bit of tomato gives. Another thing I really like about tomato powder is that with it you can add a "touch" of tomato flavor to dishes without them becoming overly tomato-y. For example, I prefer to add a bit of tomato powder to Spanish rice rather than an entire can of tomato sauce. Tomato powder allows you to adjust your recipes according to your preferences. And there's no waste because you just make up what you need. No dealing with half a can of leftover tomato paste.

So although I don't really use specific recipes featuring tomato powder, I do use it frequently.