Simmer everything together, mash the tomatoes a little, for about an hour; stirring occasionally. Puree the sauce in a blender or food processsor in small batches to fit your container. Return mixture to pan over very low heat, simmer, stirring occasionally until the mixture is reduced by half and very thick. (Several hours) Spread the mixture 1/2 inch thick on cookie sheets and put out in the sun. As it starts to dry, cut through the paste in a crisscross pattern, allowing air to penetrate as much as possible. Protect the paste from insects with a storm or screen window, a piece of cheesecloth, or netting. A day or two of hot sun will dry the mixture to where you can scrape it off the cookie sheets and form into nonsticky small balls. Oven drying: 140~ about 7 hours Dehydrater: until you can form into nonsticky balls Let the balls dry a day more at room temperature, and store them in a tightly lidded jar. To use, dilute with a little boiling water or stock and use soups and sauces. Recipe By : From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (9281g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 438 (19%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 18.2g|
|Cholesterol 0mg||0 %|
|Sodium 820.5mg||28 %|
|Potassium 23791.6mg||626 %|
|Total Carbohydrate 484.2g||142 %|
|Dietary Fiber 173.1g||692 %|
|Sugars, other 311.1g|
|Protein 95.2g||136 %|
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Calories per serving: 2257
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