INGREDIENTS

INSTRUCTIONS

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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