A very effective way to preserve and store fresh garden grown tomatoes is to dehydrate them. This post is about one thing you can do with your dehydrated tomatoes, later on. That is, to make tomato sauce!
There really is no right or wrong way to make tomato sauce, because it really depends upon your own tastes, preferences, and your willingness to experiment with what you have around the house!
While there is a lot of information out there about how to preserve various foods, like dehydrating your own tomatoes, I thought it would be fun to do a post on one way to prepare and actually use your preserved foods afterward – in this case, to make tomato sauce – perfect for pasta.
Here are a few conversion assumptions that I use for dehydrated tomatoes…
- 1 typical size fresh garden tomato will result in about 6 slices, each about one-quarter inch thick – excluding the end pieces.
- 1 typical ‘can’ of diced-stewed tomatoes from the grocery store (my cans say 14.5 ounces) is equal to about 30 slices of tomato.
Keep in mind that re-hydrating dehydrated tomatoes will not be as ‘pretty’ as the original, but, believe me, most of that original flavor will be there, just a bit mushy instead. For sauce, it doesn’t matter!
Modern Survival Blog recipe for tomato sauce, using dehydrated tomatoesThe sky’s the limit, go ahead and experiment!
- Dehydrated Tomato Slices (about 120), cut into smaller pieces, re-hydrate, strain – save 3 cups strained water for recipe add
- Water (3 cups)
- Tomato Paste (optional, thickness to taste, 3 cans… 6 oz. cans)
- Garlic (8 cloves – chopped)
- Onion (1 – chopped)
- Sugar (1/4 cup)
- Worcestershire Sauce (1/4 cup)
- Parsley (1/8 cup – dried, or 1/4 cup fresh chopped)
- Basil (2 tsp.)
- Oregano (1 tsp.)
- Sage (1 tsp.)
- Marjoram (1/2 tsp.)
- Salt (1/2 tsp.)
- Pepper (1/2 tsp.)
- Olive Oil (1 Tbsp.)
Tomato Sauce Recipe InstructionsAfter cutting the dehydrated tomato slices into smaller pieces, dump them all into a pot of water (cool or room temperature) to re-hydrate. Stir them up so they are all covered with water.
The tomatoes will be re-hydrated enough in 30 minutes. Then, strain the tomatoes. This gives the recipe a base-line of tomatoes to start with…
Then, add all ingredients into a pot, and slowly bring to a rolling boil at medium heat.
Then, lower heat to simmer for 30 minutes.
After 30 minutes, use a masher to mash the ingredients.
Then, taste test, and realize the magnificent flavor!
Add meat if you wish, then simmer until all flavors are blended, and any meat is cooked. This is typically about one hour on low heat.
If you had added tomato paste, you should use a covered pot. If not, then boil down to your liking.
Remember, you can’t go wrong. Use your own experimental judgment!
Hopefully this will encourage you to consider dehydrating your excess tomatoes during the summer growing season, which will greatly reward you during the winter months!
Video How To Make Tomato Sauce from Dehydrated TomatoesClick here to view the embedded video.
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