Spaghetti Sauce
Freeze Dried Spaghetti Sauce
Yield: 20 servings
Equipment
- knives
- cutting board
- measuring cup
- slow cooker
- spatula turner
- freeze dryer
- tray dividers
Materials
Sauce Prep
- 10 cups tomatoes roughly chopped
- 2 tsp basil dried
- 1 tsp oregano dried
- 1 tsp parsley dried
- 6 cloves garlic roughly chopped
- 1 cup onion chopped
- 1 can tomato paste 6 oz
- 1/8 tsp baking soda
- salt and pepper to taste
Freeze Drying
- freeze dryer
- trays
- tray dividers
- measuring cup
- scale
- moisture meter
Instructions
- Rinse your tomatoes and core them from the top with s paring knife.10 cups tomatoes
- Drop tomatoes in a pot of boiling water for one minute.
- Scoop them out with a slotted spoon and put them in a bowl of ice water to make skin removal a simpler task.
- Cut in half (quarters for larger tomatoes) and push out the seeds out with your thumb.
- Add the tomatoes and all the ingredients (except baking soda) to your slow cooker.2 tsp basil, 1 tsp oregano, 1 tsp parsley, 6 cloves garlic, 1 cup onion
- Cook on low for around 10 hours. The sauce should reduce by around half in volume compared to raw ingredients.
- An immersion blender is our preferred method to mix up the sauce appropriately
- To thicken the sauce up, canned tomato paste can be added1 can tomato paste
- Add the baking soda, salt and pepper to taste.1/8 tsp baking soda, salt and pepper
- Allow to cool or better yet let it refrigerate overnight to allow the flavors to embed into the sauce.
Notes
Skin removal of the tomatoes is a job task which is much easier with 2 people doing it
The introduction of baking soda will most likely make things foam up and look a bit strange.