Ingredients
2 quarts popped popcorn
4 tbsp. melted unsalted butter
2 tsp. tomato paste (Muir Glen Organic)
1 tbsp. tomato powder (recipe follows)
1/2 tsp. sugar or tubinado sugar
1/2 tsp. ground black pepper (freshly ground)
1 tsp. Kosher or fine sea salt (or to taste)
Instructions
Melt butter over medium heat in small saucepan, heat to melted, whisk in
tomato paste until combined. Keep warm.
Combine remaining dry seasonings and mix well.
In a stainless steel bowl, combine warmed popcorn with butter and toss well.
Add seasoned tomato mixture and toss well in bowl to evenly coat the popcorn.
For crispy popcorn, bake in a 300 degree Fahrenheit oven on a sheet pan for 5 to 8 minutes.
Serve warm.
TOMATO POWDER
Ingredients
6 heirloom or Roma tomatoes
Kosher salt
Olive oil
Parchment paper or sil mat
Instructions
Preheat oven to 200 degrees Fahrenheit.
Slice tomatoes as thinly as possible, about 1/16 of an inch.
Place on oiled parchment or sil mat and salt lightly on the cookie sheet.
Place into oven and dry for about 8–12 hours, time will depend on the
moisture content of the tomatoes. The tomatoes should be dry to the touch like a chip.
Let cool and make sure they are still dry. Take tomatoes and grind them up
in a coffee grinder until a fine powder. Once all are ground up, place into an airtight container.
