Tomato paste is great for building deep flavor fast, but most don’t last long in the fridge once they’re opened. So we were thrilled to try Burlap & Barrel’s shelf stable Sun-Dried Tomato Powder, which when mixed with a bit of water, doubles as tomato paste. And not just any old tomato paste, a sun dried, umami bomb tomato paste. Made from tomatoes dried in the Aegean region in Turkey, this powder is rich and sweet without being cloying or overly acidic. We especially love the slow baked, tangy flavor this powder adds to any dish you use it in, without any risk of clumping. Try it in place of tomato paste (1 tsp of powder mixed with 2 tsp of of water= 1 tbsp of paste), stirred into soups or sauces, added to ground meat, pastas, veggies and meat rubs or sautéd with mirepoix. Or sprinkle it over sliced tomatoes, focaccia and pizza. [/description-break] Ingredients [/title] Ingredients: Sun-dried tomato, ground (Lycopersicon esculentum, Mill.) Allergens: N/A[/accordion] Specifications [/title] Net Weight: 2.5 ounces Place of Origin: Aegean Region, Turkey[/accordions-break] Co-founders Ethan Frisch and Ori Zohar began Burlap and Barrel—one of the U.S.‘s pioneering single-origin spice companies—in 2017 after coming across wild cumin in the remote mountains of Afghanistan.[/banner_heading] Now the company partners with small farmers from Turkey to Tanzania to source ingredients that range from mint grown on the Euphrates River to cinnamon from Zanzibar. These smallholder farmers cultivate their crops using traditional techniques, often ones passed down from the generations before them. [/banner-text-break] Use in place of tomato paste (1 tsp of powder mixed with 2 tsp of of water= 1 tbsp of paste), stir into soups or sauces, add a tablespoon to ground meat, pastas, veggies and meat rubs or sauté with mirepoix. It’s also delicious sprinkled over sliced tomatoes, focaccia or pizza. [/how-to-use-break] Shelf stable.