Twitter icon
Facebook icon
Google+ icon
Pinterest icon
RSS icon
YouTube icon

Lisa’s Quick Tomato Sauce - Leather

My go-to sauce for Spaghetti and Pizza when camping. Dehydrated tomato sauce becomes like a leather. Just re-hydrate with boiling water. The taste is as as good as the original, and you can easily add other veggies or meat (dehydrated separately) to suit your group.

Ingredients: 
  • 1 cup Olive Oil
  • 2 cans 102 oz Whole Peeled Tomatoes
  • 2 cans 6 oz Tomato Paste
  • 1 can 15 oz Tomato Sauce
  • 12 cups Yellow Onion (about 3 big onions)
  • 8 carrots
  • 8 celery sticks (optional)
  • 36 basil leaves (4 tablespoons dried)
  • 4 teaspoons Thyme
  • 4 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 4 bay leaves
  • 4 cups finely chopped Flat Italian Parsley
  • 16 cloves garlic
  • 4 tablespoons balsamic vinegar

yield: ~ 9 quarts

Directions: 
  • Heat this oil in a heavy pot. Add the onions and carrots and cook covered until veggies are tender (about 25 minutes)
  • Add tomatoes, basil, thyme, salt, cayenne pepper, bay leaves, and garlic. Cook over medium heat stirring occasionally. (about 30 minutes)
  • Remove the bay leaves and transfer to bowl of food processor fitted with a steel blade, or use an immersion blender, and puree.
  • Return the sauce to the pot and set over medium heat, add the parsley and cook for another 5 minutes.
  • Taste and correct seasoning. Add the balsamic vinegar, if the sauce needs more punch. To store, cool to room temp and refrigerate or freeze.

To Dehydrate:

  • Oil leather sheet and place on dehydrator trays
  • Pour 2 cups of blended mixture onto each sheet
  • Dehydrate at 115° 4-6 hours.
Step 1 - Wipe oil on Fruit Roll-Up Sheet
Step 2 - Pour 2 cups of blended mixture onto each fruit leather sheet
Step 3 - Spread mixture with a rubber sptula or spoon
Step 4 - Ready to Dehydrate
Step 5 - Once dry peal off Leather Roll-Up Sheet
Step 6 - Cut up Lisa’s Quick Tomato Sauce Leather
Step 7 - Lisa’s Quick Tomato Sauce Leather ready for trail

Comments

Submitted by Madeline (not verified) on
This sounds like a great recipe to try. I'm just wondering, how do you store it and how long would it last for after dehydrating? Thanks.

Add new comment

By submitting this form, you accept the Mollom privacy policy.