Tomato Sauce
1/3 onion, chopped very fine 2 cloves garlic, finely minced
2 tablespoons olive oil 2 6-ounce cans tomato paste
1 teaspoon salt pinch sugar
2 teaspoons chopped parsley Ground black pepper
pinch basil pinch oregano

Saute the onion and garlic together in the oil 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 2 pans if necessary. Dry the sauce in the oven at 140 degrees F. for about 6 hours with the door propped open a crack [or use your food dehydrator]. Do not overdry or the reconstituted sauce will taste burned. Roll it up like a fruit leather. To reconstitute, add triple the amount of water to the dried sauce, bring to a boil, simmer 5 minutes.