I remember thinking when I watched that episode of Iron Chef that Flay used tomato 'powder' in just about every dish he made that night. I've not run across it anywhere tho - until just now
http://www.thespicehouse.com/spices/tomato-powdertomato powder - "Tomato powder has a flavor so rich and tomato-ey you won't believe it, until you taste it. It's the sweetest red tomatoes of the crop, spray-dried into a fine powder.
The main reason our customers buy this product is for use when they need a little more tomato sauce or paste, but hate to open up a whole can.
Store the tomato powder in your refrigerator, where it will last indefinitely. While it will not spoil on your shelf either, it is very hygroscopic, and will clump or cake in an environment with even moderate humidity.
Once you try this tomato powder, you will be surprised at how many other uses you will find. If you make your own pasta, tomato powder adds a lovely flavor as well as color. This is very useful in the off-season, when fresh tomatoes aren't very flavorful. Sprinkle it on pizza, bread or salads for flavor enhancement. Add it to homemade French, Russian or 1000 Island dressing. The powder also can be used to thicken sauces, stews and gumbos."
For the cornbread, just add to the mix would probbly work? Think I'll have to get some of this also!
and here's a recipe using it -
The Second Zippy Red Dressing Recipe
This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).
2/3 cup fat-free sour cream
1/4 cup malt vinegar
1/4 cup tarragon vinegar
4 cloves garlic, smashed
1/4 teaspoon onion powder
2 1/2 teaspoons Nutrasweet
11 ounces low sodium V8 vegetable juice (2 small cans)
2 tablespoons no salt tomato paste, or pure tomato powder (tomato powder will be richer)
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon dry mustard powder
Makes 2 1/2 cups
Combine all ingredients in a blender, cover and mix on the "blend" setting until smooth. Pour into salad dressing bottles. Will keep two weeks in your refriegerator.