This recipe makes about 12 cups of sauce
Directions:
- Rinse the tomatoes thoroughly and core them.
- Bring a large pot of water to a boil and carefully drop the tomatoes in. Boil for 1 minute.
- Remove the tomatoes with a slotted spoon and place them in a bowl of ice water to cool.
- Once cooled, peel off the skins easily
- Slice the tomatoes in half (or quarters if they are large)
- Use your thumb to gently push out the seeds
- Add the prepared tomatoes and all other ingredients except baking soda to your slow cooker
- Cook on low for 10 hours or high for 7 hours, stirring occasionally. The sauce should reduce by half
- For a smoother sauce, use an immersion blender to pulse a few times
- If you prefer a thicker sauce, stir in the canned tomato paste at this stage
- Add the baking soda (it will cause the sauce to foam slightly)
- Season with salt, pepper, and additional herbs to taste
- Add parchment paper to your trays
- Spread the sauce evenly onto your trays
- Pre Freeze when possible
- Freeze dry (my cycle time was 30 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Pour ¾ cup of boiling water over 2 cups of freeze-dried sauce. Stir. If needed, add more hot water gradually to reach your desired consistency.
Notes:
You could add ground beef or meat of your choice before you freeze dry. Or add pre freeze dried meat while rehydrating
Nutritional Value Per 1 ½ cups of sauce before freeze drying
Calories: 38 Protein: 2 g Fat: 0 g Carbohydrates: 9 g Sugar: 5 g Fiber: 2 g
Comments (1)
Hi!
I’m just wondering why you add baking soda to the Crockpot Spaghetti Sauce recipe. Does it keep the sauce from foaming up inside the freeze dryer? Thank you for your answer! Love this membership!