Tomato powder is one of those ingredients we think we have—until we check the pantry and it’s nowhere to be found. We’ve all had that moment mid-recipe, wondering how to keep everything on track.
The good news is, there are easy swaps that bring the same rich, tangy flavor. We’ve used things like tomato paste, puree, or even crushed tomatoes, and they’ve worked great. A little adjustment here and there, and the recipe still comes together perfectly.
Most of these ingredients are pantry staples, so no extra grocery trips required. From soups to rubs to sauces, these substitutes do the job without skipping a beat.
If you’re out of tomato powder, don’t stress—just grab one of these options and keep cooking. It’s all about finding what works with what’s already on hand.
5 Easy Substitutes for Tomato Powder
Here are the top five substitutes for tomato powder that work wonders in a pinch:
1 – Tomato Paste
First on our list is tomato paste. This one works like a charm and probably sits on the same shelf as your forgotten tomato powder. It’s thicker and more concentrated, so you’ll need less. For every tablespoon of tomato powder, just use 1 tablespoon of tomato paste.
The texture is smooth and easy to mix. It also brings that bold tomato flavor we all expect. Dilute it with a bit of water if you want a closer match to tomato powder’s texture. You might notice a richer taste, but that’s honestly a win.
Tomato paste plays well in soups, sauces, and marinades. Its rich color and intense flavor fit right in. For more substitution ideas, check out this helpful guide on tomato paste substitutes. It’s packed with great options to keep your recipe on track.
2 – Tomato Sauce
The second substitute on the list is tomato sauce. It’s something we all have lurking in the pantry, just chilling until pasta night. Tomato sauce is thinner and milder. Use 2 tablespoons of tomato sauce for every tablespoon of tomato powder. If it’s too thin for your recipe, simmer it to thicken up or mix in a tiny bit of flour or cornstarch.
It blends easily and works well in soups, stews, or casseroles. It’s got that familiar tomato taste, just a bit softer and less bold than paste. You’ll get a smoother, less intense flavor compared to other substitutes. It won’t overpower your dish, which is sometimes a win depending on what you’re making.
Need more ideas? You can find other smart options in this helpful tomato sauce substitutes guide.
3 – Sun-Dried Tomatoes (Blended)
For sun-dried tomatoes, we’re blending up bold flavors and versatility. Blend sun-dried tomatoes with a splash of water or oil. This gives a thick, rich puree that’s super concentrated and packed with tang. Use one tablespoon of this puree for every tablespoon of tomato powder.
It’s intense, so a little goes far. The flavor leans sweet and savory with just the right amount of zing. It works best in recipes like sauces, stews, or roasted veggie mixes. You’ll get a richer, deeper taste compared to fresh tomatoes.
Adjust texture and thickness as needed. Add more liquid if it’s too thick for your dish. For more ideas, check out this guide on sun-dried tomato substitutes.
4 – Ketchup
Another day, another excuse to use ketchup in a pinch. It’s tangy, sweet, and already hanging out on most of our shelves. For every tablespoon of tomato powder, swap in one tablespoon of ketchup. Adjust based on how strong you want that tomato flavor.
It’s not as thick as tomato paste but thicker than tomato juice. Add a splash of water if needed to thin it out. Ketchup’s sweetness stands out, so it’s better for recipes that lean sweet or tangy, like BBQ sauces or marinades.
The vinegar in ketchup gives a little zip. It may not work as well for recipes needing a pure tomato flavor. Stir it well to mix flavors in your dish smoothly.
If you want more quick replacement ideas, check out this guide on ketchup substitutes.
5 – Fresh Tomatoes (Dehydrated or Blended)
Fresh tomatoes are the real MVPs. We can use them dehydrated or blended for a natural tomato flavor. For every tablespoon of tomato powder, blend or dehydrate one fresh tomato. It keeps things simple and fresh.
Blended tomatoes work best for soups and sauces. They’re watery, though, so cooking them down helps thicken the mix. On the flip side, dehydrated tomatoes pack more concentrated flavor if we’re all about that punchy taste.
Fresh tomatoes don’t stay consistent in sweetness or tanginess. Some might feel extra sweet; some might taste more bland. It depends on the tomato batch, so tasting as we go helps dial in the flavor.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.