Tomato Basil Sauce
Recipe from Brenda Cobb, Director, Living Foods Institute, Atlanta, GA

Ingredients for approx. 2 sheets, 6 – 8 servings

3 C Fresh Tomatoes chopped (Roma are a good choice)
3 C Sun-dried tomatoes soaked 2 hours
1 ½ C fresh basil or 2 Tablespoons dried
2 – 3 cloves fresh garlic crushed
2 Tablespoons Lemon juice optional
3 Tablespoons Olive Oil
9 Medjool Dates or 1 cup soaked 2 hours

Blend all ingredients in a food processor, adding water as needed for thick sauces.  Spread evenly on Teflon dehydrator sheets.  Dehydrate 6 – 8 hours UNDER 115⁰F to preserve enzymes, until sauce leather can be peeled off the Teflon in one piece.  Continue drying on the mesh covered trays until fully dry and pliable.

Alternate Quick Tomato Sauce: Spread prepared spaghetti sauce of your choice on Teflon sheets and dehydrate it as above for 6 – 8 hours on the sheets, then finished on mesh.  This is a cooked food, so use higher temperature, 150⁰F  for safe handling.

On the Trail

• Rehydrate by itself in a lidded bowl, just barely covered with water. 1/2-2 hours
• Lay 1/4-1/2 sheet on top of dry couscous, fill the lidded bowl with water, cover for 1-2hrs.
• Add strips of sauce to any soup, lentils, or stew for extra tomato and basil flavor
• Make tomato soup with approx. 1/2 sheet in about 3 cups of water, warm or hot. This is a good pick-me-up on a hot day or a “core-warmer” to carry in a thermos in winter.
• Use sheets as veggie rollups eaten plain or filled with hummus, grains, cheese, beans, etc.

 

Link to Living Foods
http://www.livingfoodsinstitute.com/

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