Tomato Basil Sauce
Credit: A Fork in the Trail by Laurie Ann March
My rehydration container (above).
1/4 cup extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, crushed or minced
1 cup canned, diced tomatoes
5 cups plain canned tomato sauce
1 teaspoon dried sweet basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red chilies
Pour olive oil in a large pot over medium heat. Add the onion and garlic and saute, being careful not to brown the garlic. Add the tomatoes and spices. Simmer the sauce for 2 to 3 hours, until it thickens, stirring occasionally. Let cool slightly.
Measure 1/3 of the sauce and write this measurement on 3 sticky notes. Pout all the sauce onto lined dehydrator trays, spreading about 1/4 inch thick, and dry for 7 to 10 hours. The sauce is done when it is dry and leatherlike. Divide the leather back into 3 portions (2 servings per portion) and package each portion into separate ziplock freezer bags along with your notes.
Add enough boiling water to the dried sauce to equal the measurement on your note Be sure to account for and add your dried ingredients to the rehydration container prior to adding the water. You can always add more water if you need to. Once the sauce has rehydrated, reheat and serve over your favorite pasta.
The day you plan to have the sauce for dinner, start rehydrating it at lunchtime by mixing the leather with cold water in a leakproof container. The sauce will be fully rehydrated by dinnertime.
** This worked out great! We had a delicious dinner at camp. Next time, I will probably just make my usual recipe for tomato sauce and dehydrate in the same manner.