Tomato Sauce Leather Recipes

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
• Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
• Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

MAMA LEONE'S ITALIAN TOMATO SAUCE (GOOD FOR MANY USES)

Steps:

• Put all ingredients (except the meat and onions) in a large pot.
• Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated.
• Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed.
• The sauce needs to cook until it bloops-namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case).
• Remove and discard the chillies and bay leaves.
• What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender.
• Drain off any fat.
• Add meat mixture to cooked sauce and stir well.
• Heat the mixture well, then ladle over pasta.

CAMPERS TOMATO LEATHER

Steps:

• Saute onions and garlic in oil until soft and golden. Add remaining ingredients and cook slowly for 10 minutes.
• Spray a non stick cookie sheet with cooking spray. Spread tomato mixture over sheet in thin layer. Dry in a 140*F. oven, with the door open to first stop, for about 6 hours. Roll leather and store in a plastic bag.
• May be frozen.
• To reconstitute, add a volume of water that is 3 times the volume of leather. For leather that fills 1/2 cup, add 1 1/2 cups of water. Cook and stir over low heat until sauce is warm and smooth.

TOMATO SAUCE LEATHER RECIPE

Steps:

• Run Sauce Through a Blender Start with your grandma's homemade tomato sauce recipe or buy a jar of Marinara Sauce. My favorite brand is Barilla® Spicy Marina. Run the tomato sauce through a blender to a smoothie-like consistency. Blending any chunks of tomatoes or other vegetables in the sauce thickens the sauce so it will make better leather. You will add back more dehydrated vegetables to these recipes later. Not too Cheesy! A little olive oil in the ingredients won't cause early spoilage, but avoid drying cheesy sauces like Vodka Sauce or Three-Cheese Sauce. The cheese adds fat which may shorten the shelf life of the leather. Cheesy sauces can be dried for short term use. The end product will feel greasier and more crumbly than cheese-less dried marinara sauce. A safer bet is to add cheddar cheese powder or parmesan cheese to the meal rather than to the leather. Spread Thinly Spread the sauce thinly on dehydrator trays covered with non-stick Paraflexx® sheets, parchment paper, or the fruit-roll sheets that came with your dehydrator. Don't use wax paper because the wax melts. I pour about eight fluid ounces onto each Excalibur Dehydrator tray and spread uniformly to the edges. Dry It Dehydrate at 135° for six to eight hours or you may dry at 125° for eight to ten hours with equally good results. Dehydrating times may vary depending on dehydrator model and humidity. Flip It After about five hours, the sauce should be solidified enough for you to peel it off the trays and flip it over for the duration on the drying time. Remove the non-stick sheets during the latter drying stage so both sides of the leather are exposed to the hot air. If you start the drying process before going to bed or work, the leather will turn out fine if you don't flip it. It just may take a little longer to dry and you can always flip and dry it for an hour or so to finish the job when you get to it. The finished product will be leathery and dry to the touch, not sticky. Pack It Allow the leather to cool and then tear it into pieces. Store leather in a jar with a tight fitting lid until you are ready to pack it in plastic bags for a backpacking trip. I have packed sauce leather in mail drops for month-long hikes and it retained its full flavor and quality, although my daily rations were vacuum sealed. Leather which I have stored at home in jars in a cupboard was still in great shape when I ate it after six months. The color turns a little darker over time. When combined with an equal part of hot water, leather will turn back into tomato sauce. Salsa Leather Blend and dry salsa the same way as tomato sauce. Create a tasty Mexican-style meal with rice, chicken and/or black beans, vegetables such as bell peppers and corn, and salsa leather.