"a dry spice mixture I can make to add to the jars upon opening that will add some more flavor."

Have you tried any of the many spice blends that are available commercially on grocery store shelves? Knowing which of those you liked or didn't like would narrow down the options at least a little.

Things like Cavenders, lemon/pepper/garlic, Chinese 5-spice, cracked peppercorn and herb, Carbbean Jerk, smoked paprika/garlic, onion, Adobo, etc. just to name a few all work well for flavoring tomato-based foods. Morton's for one brand, makes many of them and we use them just like salt and pepper for flavorings.

Dried herb blends, not so much. They need time to sit and reconstitute for flavor.

Chinese 5 Spice

1 teaspoon ground cinnamon
1 teaspoon ground fennel seed
1 teaspoon ground star anise
1 teaspoon ground Szechuan peppercorns
½ teaspoon ground cloves

Cajun Spice Blend

1 tablespoon granulated garlic
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons paprika
1 teaspoon Cayenne pepper

Dave

Dave,

I buy a few commercial spice blends, but didn't think any of those were right. Your Cajun blend sounds like what I am looking for, with a little onion powder added, maybe? Thank you for the tip on the dry herbs. I have not been successful adding them to tomato juice in the past. Thanks so much!!! ;). KS