Tomato Flakes

Tomato flakes, concentrated tomato depth with an umami kick

Tomato flakes made from sun-dried tomatoes are a versatile flavour carrier, especially for the tomato-poor winter months. Unlike the fresh tomato, the dried flakes bring a much deeper, more intense taste – even a small amount gives any dish a strong tomato note and a real umami kick.

Taste and aroma

Concentrated, fruity and savoury with a clear umami depth. The dried flakes taste much more intense than fresh tomatoes and give sauces, soups and doughs a rounded, full-bodied tomato note.

How to use

In warm Mediterranean cooking, tomato flakes are an excellent alternative to tomato paste. They liven up pasta, pizza and bruschetta, give sauces, soups and stews depth and can also be worked into bread dough, cream cheese and dips. Dose low – the flakes are very aromatic.

Important: store dry and well sealed. Dried tomatoes are strongly hygroscopic, so they attract moisture, which can lead to clumping. Use up quickly after first opening.

Tip

For a quick winter sauce, briefly soak the tomato flakes in hot water or stock, then work them with olive oil, garlic and herbs into a concentrated tomato sauce.

Tomato cream cheese spread in 3 steps

1. Soak two tablespoons of tomato flakes in a little hot water for five minutes, then drain.
2. Mix with 200 g cream cheese, a little olive oil and a pinch of salt.
3. Season with fresh basil and serve on bread or crackers.

At a glance

• Sun-dried tomatoes as fine flakes
• Concentrated tomato depth and umami
• An excellent alternative to tomato paste
• For pasta, pizza, bruschetta, sauces and stews
• Dose sparingly, very aromatic
• Without flavour enhancers, anti-caking agents and additives

Goes well with

For the wintry tomato sauce, combine them with tomato paste and freeze-dried basil. On caprese and tomato salad our tomato paradeiser salt fits well, with pasta Sofies Pastazauber and the herbs de Provence. You'll find more around the tomato in our spices for tomatoes collection.

Frequently Asked Questions

What do I use tomato flakes for?
For pasta, pizza, bruschetta, sauces, soups and stews. They are a concentrated alternative to tomato paste and bring real tomato aroma even in the winter months.

Tomato flakes or tomato paste?
Tomato flakes are dried tomato pieces with umami depth, ideal for scattering and for a quick sauce. Tomato paste is a concentrated paste that gives sauces body. For refining and scattering use the flakes, for the sauce base the paste.

How do I dose tomato flakes?
Sparingly. Even a small amount gives a strong tomato note. Season again if needed.

Do I need to soak the flakes?
In liquid dishes like sauces or soups they swell up by themselves. For a quick sauce you can briefly soak them in hot water or stock.

How do I store tomato flakes?
Dry and well sealed. They attract moisture easily and can otherwise clump. Use up quickly after opening.