Yield: 6 Ounces
| Measure | Ingredient |
|---|---|
| ⅓ cup | Onion, chopped very fine |
| 2 \N | Garlic cloves, minced |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Margarine or 2 T of either of above |
| 12 ounces | Tomato paste |
| 1 teaspoon | Salt |
| \N pinch | Sugar |
| 2 teaspoons | Parsley, chopped |
| \N \N | Black Pepper |
| \N pinch | Basil |
| \N pinch | Oregano |
Saute the onion and garlic together in the fat until they are soft and golden, stop before they begin to brown. Add the rest of the ingredients and cook slowly for about 10 minutes.
Spray a cookie sheet or other flat pan with a nonstick spray. Spread the mixture out in as thin a layer as possible - use two pans if necessary. Dry the sauce in the oven at 140 degrees F for about 6 hours with the door propped open a crack. Do not overdry or the reconstituted sauce will taste burned. Roll it up like fruit leather, and put into a plastic bag labled "Tomato Sauce." To reconstitute, add triple the amount of water to the dried sauce, bring to a boil, and simmer five minutes. Will feed six with pasta.