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.
- 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
- 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.
- Oil leather sheet and place on dehydrator trays
- Pour 2 cups of blended mixture onto each sheet
- Dehydrate at 115° 4-6 hours.