Roasted Tomato Pizza Sauce, Trail Version
Dried tomato and garlic rehydrated into a thick sauce for camp flatbread pizza.
- calories
- 210
- weight
- 2.2 oz
- cal / oz
- 95
- protein
- 6 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 250 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Campfire coals
- Car camping
- Backpacking
- Basecamp
- Bikepacking
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Tomato powder | 1/3 cup | or sun-dried tomatoes ground fine at home |
|---|---|---|
| Sun-dried tomato halves | 1/4 cup | scissored into strips, for texture |
| Garlic powder | 1 tsp | stands in for two roasted heads |
| Onion powder | 2 tsp | |
| Olive oil | 2 tbsp | dropper bottle |
| Cane sugar | 1 tsp | |
| Red wine vinegar | 2 tsp | small leakproof vial |
| Dried oregano | 1 tsp | |
| Dried basil | 1 tsp | |
| Dried rosemary | 1/2 tsp | crushed between your fingers |
| Salt | 3/4 tsp | |
| Black pepper | 1/4 tsp | |
| Red pepper flakes | 1/8 tsp | or a pinch of cayenne |
Method
- Bring 250 ml of water to a boil, then pull the pot off the heat.
- Stir in the sun-dried tomato strips and let them sit five minutes until they soften.
- Whisk in the tomato powder a spoonful at a time so it does not clump. It will thicken as it goes.
- Add the garlic, onion, herbs, sugar, salt, pepper, and flakes. Return to low heat for two minutes, stirring.
- Stir in the oil and vinegar last, off the heat. Add water 1 tbsp at a time if it is stiffer than you want.
The source recipe is a water bath canning project: ten pounds of roma tomatoes roasted, milled, jarred with bottled lemon juice for acidity. None of that travels. What survives the trip to a backpack is the flavor logic, so this rebuilds it from dried parts.
Tomato powder does the roasting work in advance, since drying concentrates sugars the same way an oven does. The vinegar goes in off the heat and replaces the canning lemon juice, which existed for safety rather than taste but sharpened the sauce anyway. Fat matters here: without the oil the sauce tastes thin and flat, and the herbs need something to dissolve into.
Packing
Powders, herbs, sugar, and salt premix into one bag at home. Tomato strips ride in a second bag so they do not draw moisture out of the powder. Oil and vinegar in separate small bottles, bagged together.
Variations
- Thin it with another 100 ml of water and it becomes tomato soup.
- Spoon it over couscous or instant polenta if you did not carry flatbread.
- A packet of tomato paste replaces half the powder and gives it more body.
https://www.theseasonalhomestead.com/roasted-tomato-pizza-sauce-canning-recipe