Dehydrator All Purpose Tomato Sauce Food

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.

SARITA'S MULTI PURPOSE TOMATO SAUCE

Steps:

• On medium high, melt butter in small sauce pan. Add the onions, bell pepper and tomato. Let veggies saute in butter for about 2-3 minutes.
• Add Tomato sauce, ketchup and water. Stir and add the cumin. Add salt to taste, add cilantro and let simmer for about 5-7 minutes or until the sauce has thickened enough to cover the back of a metal spoon when dipped in the sauce.
• Serve on top of cabbage salads or on the side as a dipping sauce.

PORTUGUESE CHICKEN

Steps:

• Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
• Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
• Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.