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Tomato Sauce

(1 Votes)


  • 1/3 onion, chopped very fine
  • 2 cloves garlic, finely minced
  • 2 tablespoons olive oil
  • 2 6-ounce cans tomato paste
  • 1 teaspoon salt
  • pinch sugar
  • 2 teaspoons chopped parsley
  • Ground black pepper
  • pinch basil
  • pinch oregano

Saute the onion and garlic together in the oil until they are soft and golden; stop before they begin to brown. Add the rest of the ingredients and cook slowly for about 10 minutes. Spray a cookie sheet or other flat pan with a nonstick spray. Spread the mixture out in as thin a layer as possible -- use 2 pans if necessary. Dry the sauce in the oven at 140 degrees F. for about 6 hours with the door propped open a crack [or use your food dehydrator]. Do not overdry or the reconstituted sauce will taste burned. Roll it up like a fruit leather. To reconstitute, add triple the amount of water to the dried sauce, bring to a boil, simmer 5 minutes.

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