Dehydrator Tomato Meat Sauce Recipes

MEAT AND TOMATO SAUCE

Steps:

• In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered. Heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick adjust the consistency with water.) Taste and season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese. Cook's Note: 3 to 4 cups of this sauce will dress 1 pound of pasta, like spaghetti or rigatoni. It is also perfect for lasagna. This sauce freezes very well.
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DEHYDRATOR TOMATO MEAT SAUCE

Steps:

• With your hands, crush the cold dried tomato slices. In a bowl, combine the crushed tomatoes with the next 6 ingredients. Pour in 3 cups of the water and let the mixture sit for 15 minutes to rehydrate.
• In a skillet, brown the beef and drain off any excess fat. Add the salt, basil, oregano, and the fennel, and stir in the rehydrated tomato mixture, including the liquid. Simmer the sauce over low heat, stirring occasionally, for at least 30 minutes, adding more water, if necessary, if the sauce becomes too thick.
• When the sauce has just about finished cooking, combine the tomato powder in the remaining 1/2 cup water, add the sugar and pepper and stir to combine. Let sit for 10 minutes.
• Add the rehydrated tomato powder to the meat sauce and simmer the sauce slowly for at least 10 minutes. Just before serving, stir in the olives. Serve over hot pasta, with grated Parmesan cheese.

DEHYDRATING TOMATOES

Steps:

• Slice your paste tomatoes 1/4 inch thick.
• Slice as many tomatoes as you need to fill the dehydrator.
• You will probably have to do this in more then one batch depending on the size of your dehydrator.
• I have a 5 drawer Excalibur Dehydrator that can hold around 35 tomatoes in one drying.
• Set the dehydrator to 110'F and dry for 15 hours.
• When done let them sit on a cookie sheet for a few hours.
• Use in all sorts of receipes of your choice.
• Put in a glass jar and store in a dark dry place.
• Bon Appetit!

DEHYDRATOR TOMATO POWDER

Steps:

• 1. Wash and core the tomatoes. Slice them very thin. approximately 1/8" or less. I don't drain the tomatoes of their seeds and liquid as I want as much flavor as I can get. This of course is optional. Place on screened trays for your dehydrator. If you don't have screens you can place them on parchment paper. You can spray a very fine mist of cooking spray or oil on your trays to keep the tomatoes from sticking, however, I rarely do this. Dehydrate at 150F or whatever your highest setting is. Remember, we are going to dry these to a crisp! After about 3-4 hours open your dehydrator and loosen the slices and flip them over. This will keep them from solidly sticking to the screens or parchment. Continue to dehydrate until slices are completely dehydrated, dry and crisp. Remove and place in blender. (I use a Magic Bullet for this and it works great). Blend to a fine powder and store in a jar or zip lock bag.
• 2. Tomato Powder - Dehydrator Serving Size: 1 (2270 g) Servings Per Recipe: 1 Amount Per Serving % Daily Value Calories 408.6 Calories from Fat 40 10% Total Fat 4.5 g 6% Saturated Fat 1.0 g 5% Monounsaturated Fat 1.1 g 5% Polyunsaturated Fat 3.0 g 15% Trans Fat 0.0 g 0% Cholesterol 0.0 mg 0% Sodium 113.5 mg 4% Potassium 5379.9 mg 153% Magnesium 249.7 mg 10% Total Carbohydrate 88.9 g 29% Dietary Fiber 27.2 g 108% Sugars 59.7 g 238% Protein 19.9 g 39%

DEHYDRATOR ALL PURPOSE TOMATO SAUCE

Steps:

• Chop or grind all ingredients together, then blend in portions until smooth. Press through a strainer to remove any pulp.
• In a very large kettle (12 quart or larger) bring mixture to a boil over medium heat. Boil gently, uncovered for about 5 hours. Stir often to prevent scorching.
• Mixture should be thick enough to mound on a spoon.
• Ladle onto 5 "Fruit Roll" sheets and dry at 140º until crisp, 8 to 10 hours. Powder in a blender.
• Add different amounts of water to your powder mixture to make:.
• Tomato Paste - 1 teaspoon powder and 1 teaspoon water.
• Tomato Sauce - 1 teaspoon powder and 3 teaspoons water.
• Tomato Soup - 1 teaspoon powder and 2 teaspoons cream.
• Tomato Juice - 1 teaspoon powder and 1/2 cup water or more.
• Adjust amount of water to taste for soup and juice.