Knorr Tomato Powder Seasoning (DIY Copycat Recipe)
This homemade tomato seasoning is a savory, salty blend inspired by tomato bouillon, not a verified copy of Knorr’s proprietary formula. Mix 60 g tomato powder with salt, chicken bouillon, sugar, onion, garlic, MSG, and cumin. Start with 5 g per cup of hot water, then adjust to taste. Keep the blend cool, dry, and tightly sealed.
A jar of tomato seasoning can make broth, rice, beans, or soup taste more rounded, but the flavor can be hard to recreate from memory. The key is to balance tomato’s tang with salt, savory notes, and a little sweetness. This blend gives you a reliable starting point, with room to adjust for your bouillon and your own taste.
What this tomato seasoning is
This is a dry seasoning blend designed to bring tomato flavor, salt, and savory depth to food and broth. Its ingredients are measured by weight for repeatable results. It aims for a similar general use and flavor profile to tomato bouillon, but it does not reproduce Knorr’s exact recipe.
The recipe makes 100 g. Tomato powder provides the main flavor, while chicken bouillon and MSG add savory notes. Salt and sugar round out the blend; onion, garlic, and cumin add background flavor. Since bouillon products vary in salt and ingredients, the finished blend will vary too.
The 100 g recipe
Each ingredient has a specific role in the balance. Weighing the powders is more reliable than using spoons because their density and grain size differ. Use a scale that can measure 1 g increments, especially for the small quantities of garlic, cumin, and MSG.
| Ingredient | Weight | Role |
|---|---|---|
| Tomato powder | 60 g | Tomato flavor and color |
| Fine salt | 20 g | Saltiness and seasoning |
| Chicken bouillon powder | 10 g | Savory, brothy flavor |
| Sugar | 5 g | Softens sharp or acidic notes |
| Onion powder | 2 g | Mild savory aroma |
| Garlic powder | 1 g | Savory aroma |
| MSG | 1 g | Adds umami, or savory depth |
| Ground cumin | 1 g | Warm, earthy note |
The salt level depends in part on the bouillon powder you choose. Check its label for salt content and allergens before mixing. If you use a particularly salty bouillon, you can reduce the added salt, but the blend will no longer match the listed 100 g formula.
Ingredients and useful substitutions
The ingredients create a flexible flavor approximation rather than an exact branded match. Keep tomato powder as the largest component, and change one ingredient at a time if you want to tune the flavor. This makes it easier to tell whether a change improves the seasoning for your recipes.
Choosing tomato powder and bouillon
Tomato powder should be dry and free-flowing. If it has lumps, break them up and sift the powder before weighing. Use a chicken bouillon powder that mixes well with your intended dishes, and check its label for allergens, such as milk, soy, or wheat.
For a vegetarian version, use vegetarian bouillon powder in the same amount to start. Its salt and flavor may differ from chicken bouillon, so taste the finished blend in broth before using it generously. You can also omit MSG, though the result will have less of the savory boost it provides.
Avoid changing several ingredients at once. For example, if the blend tastes too salty, reduce the added salt in your next batch rather than also changing the bouillon, sugar, and tomato powder. Small, measured changes make the result easier to assess.
How to make the blend
This recipe needs no cookware. Keep the powders cool and dry while mixing, and make sure any bowl, grinder, or storage jar is completely dry. If you need to dry damp tomato powder, do that before blending, then let it cool fully.
Step-by-step mixing
- Weigh each ingredient into separate small dishes. Break up bouillon lumps and sift any powder that resists mixing.
- Check that the tomato powder is cool. Keep the blend below 40°C/104°F during mixing.
- Add all ingredients to a dry bowl. Whisk until the color and texture look even throughout.
- If lumps remain, pulse the mixture briefly in a dry spice grinder. Avoid prolonged grinding, which can warm the powder and create airborne dust.
- Transfer the finished seasoning to a clean, dry, airtight jar. Label it with the ingredients, preparation date, and any allergens listed on the bouillon package.
If your tomato powder needs drying, spread it in a thin layer and dry it at 60°C/140°F until it is free-flowing. Cool it completely before blending or sealing. Do not seal warm powder in a jar, since trapped moisture can lead to caking.
How to use tomato bouillon seasoning
Start with a small amount, taste, and add more as needed. The suggested broth ratio is 5 g seasoning per 240 mL (1 cup) hot water. It is a starting point, not a fixed rule, because salt levels vary among bouillon powders and other ingredients in your dish.
| Use | Starting amount | How to adjust |
|---|---|---|
| One cup of broth | 5 g per 240 mL water | Add more in small amounts if needed |
| Rice or beans | A small pinch per serving | Taste before adding salt or more seasoning |
| Soup or sauce | Start with a little, then taste | Account for any broth or bouillon already in the dish |
For broth, stir the seasoning into hot water until it dissolves. For rice, beans, soups, and sauces, add it gradually and taste before adding extra salt. If a dish already contains bouillon, salty cheese, or another concentrated seasoning, start with less. This helps prevent the finished food from becoming too salty.
Storage, troubleshooting, and care
Moisture is the main storage problem for a dry seasoning blend. It can cause caking and compromise storage quality. Keep the jar tightly closed in a cool, dry cupboard, and return only clean, dry measuring utensils to it. No specific shelf life is guaranteed here; check the blend before use.
If the blend clumps or tastes off
A few lumps can come from powder that was not fully broken up before mixing. If the seasoning became damp, clumped from moisture, or shows signs of spoilage, discard it rather than trying to dry or use it. Do not return powder that has touched food to the storage jar.
| What you notice | Likely issue | What to do |
|---|---|---|
| Blend tastes too salty | Bouillon or added salt may be strong | Use less per dish; reduce added salt in the next batch |
| Tomato flavor seems weak | The tomato powder may be mild, or the dose too small | Add a little more and taste again |
| Powder has hard, damp clumps | Moisture entered the jar | Discard if damp or questionable; keep the next batch and utensils dry |
| Flavor seems uneven | Powders may not have mixed fully | Whisk a fresh, dry batch more thoroughly |
Wash the bowl, sieve, and grinder after use, then dry them fully. Tomato and salt residues can hold moisture, so do not store tools while damp or use a wet spoon in the jar. Keep the seasoning dry during cooking; measure it out before adding it to food.
Flavor adjustments and serving ideas
The blend is easiest to adapt when you keep the main formula intact and adjust one variable at a time. Taste it in the food where you plan to use it, since broth, rice, and beans can bring out different notes. Take care with salt when making changes.
For less salt, reduce the added salt in a future batch and use a lower-salt bouillon if available. For a vegetarian version, replace chicken bouillon with vegetarian bouillon powder and assess the salt and flavor in hot water. For a less earthy note, reduce or omit the cumin. Record each change so you can repeat the version you prefer.
Use the seasoning in simple dishes where a tomato-savory note fits: stir it into broth, add a small amount to rice or beans, or mix it into soup or sauce. Start modestly, especially if another seasoning mix is already in the dish.
Conclusion
This measured blend offers a practical way to keep tomato-bouillon-style seasoning on hand without claiming to duplicate a branded formula. Weigh the ingredients, mix them while cool and dry, and begin with 5 g per cup of water. Taste before adding more, and protect the jar from moisture.
Frequently asked questions
These quick answers cover the blend’s basic ratio, substitutions, mixing, and storage. Because bouillon formulas vary, taste the seasoning in the food you plan to make and adjust it gradually. Keep the powder dry and follow the ingredient and allergen information on the bouillon label.
Is this an exact copy of Knorr tomato bouillon?
No. It is a homemade flavor approximation, not a verified reproduction of Knorr’s proprietary formula.
What is the recipe’s starting broth ratio?
Use 5 g of seasoning per 240 mL, or 1 cup, of hot water. Taste and adjust for saltiness.
Can I make it without MSG?
Yes. Leave it out, but expect a less pronounced savory flavor.
How do I make a vegetarian version?
Replace the chicken bouillon powder with vegetarian bouillon powder, then taste and adjust. Products differ in salt and flavor.
Can I measure the ingredients with spoons?
A scale is preferable, especially for the small quantities. Powder density varies, so spoon measures may not reproduce the recipe reliably.
Does the blend need cooking?
No. Mix it dry. For broth, stir it into hot water; for other foods, add it during cooking and taste as you go.
How should I store the seasoning?
Keep it in a tightly sealed, dry jar in a cool, dry cupboard. Use a clean, dry spoon and label the jar with ingredients, date, and relevant allergens.
What should I do if it gets damp?
Discard it if it is damp, has moisture-related clumps, or shows signs of spoilage. Do not try to rescue questionable seasoning by drying it.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
