prouboy:

"Dices" are pieces of something chopped fairly fine.  When I have made spaghetti sauce in camp I have used tomato powder, sweet onion dices, tomato dices, freeze-dried mushrooms, and also some spices (garlic, oregano, mixed Italian spice, salt, pepper.)  And water, of course.  I buy the veggie items at Packit Gourmet online.  They also sell little individual packets of Parmesan cheese to sprinkle on top (or to put into the sauce if you prefer.)

big_hitz -- what are "dices?"  Did you mean to write "spices?"  I thought it was a typo, but then I saw your repeated the word in your note.

I will check out Barry Farms.

prouboy

Barry Farms (online) has dried tomato powder,dices and julienned in small quantities, also peppers and much other dried stuff. I make the tomato sauce with the powder, dices and green peppers and then add a pouch of off the shelf spaghetti sauce mix. Gets very thick & tasty.

Also alfredo, dried milk (or dried sour cream) with minced garlic, salt & pepper, perhaps an off the shelf dried alfredo mix, and add a roux, simmer and serve over pasta. Add Italian sausage or andouille.

portage dog wrote on Sep 3^rd, 2012 at 4:56pm:


I use Playtex baby bottle liners to seal small items or small quantities of whatever. They are very tough and inexpensive when compared to food-saver bags. About three seconds on the seal only setting and they are good to go.

The Pomi is a 'boxed' sauce...kinda like a box/carton of wine.  There are a couple other brands out there I have seen like that.  Some are just tomato sauce or crushed tomatoes.  Our local grocery used to carry bagged sauce in a plastic pouch like some freeze dried stuff comes in.  One was Ragu, the other I don't recall.  Haven't seen them lately.  Each was about 2 cups or enough for two as I recall.  I just put the whole bag standing up (has that type of a bottom) in with boiling noodles and heat at the same time. 

San Goirgio brand has quick cooking pasta that only takes 3-5 minutes to cook vs. the 15-20 of regular pasta.  Find it on the grocery shelf with the rest.  I like the penne, as it holds the sauce better.  And they don't cost any more than regular noodles.

I also take pesto and since I have a food sealer (greatest invention for paddlers since the paddle!), so I buy the jarred variety of choice and just bag some up the day before leaving.  Get as much air out as you can and it does quite well for days w/o refrigeration. 

A note when using a food sealer - you don't have to suck the air out of everything.  You can just seal with a small amount of air.  Especially good with pointy stuff like noodles can be - they will poke holes in the bags!  Same with delicate items that will crush under vaccum or with wet stuff, as the vaccum will suck out the liquid as well as air, making the seal a bit questionable.  Works great on non-food stuff you don't want to risk getting wet, too - like spare camera batteries!

pd

I'm using home dehydrated pizza sauce for poth pizza and spighetti.  I put sauce and dehydrated vegetables and ground beef in a cup with tight lid at lunch with water, cook noodles at night, drain, and just poor on the sauce and stir.  Pretty easy.  I think the separately dehydrated sauce, vegs, and beef have more flavor than all mixed and dehydrated at once, but not everyone cares.

Is that dehydrated?

I've been wondering about using a packet of Boboli pizza sauce for spaghetti sauce on a solo. No fuss no muss. I'm thinking you wouldn't even need to heat it as the noodles would do that well enough.

Pomi is a brand that makes tomato sauces in a non-glass or metal container.  (You need to Login or Register to view media files and links)

In better supermarkets you can get sauce and even pesto on a tube that you just add a little water.  I can't remember the brand, but it comes from Europe. Tastes great too.

Lots of great ideas here.  I, too, dehydrate pasta sauce.  I also dehydrate salsa.  Mild salsa with a few dehydrated Roma tomatoes and some dehydrated ground beef or freeze-dried chicken (from Mountain House) is great with gnocchi, which cooks faster than durum pasta.

Or try some pasta sauce, chicken, mushrooms (all rehydrated) and currants or raisins over couscous.  My preference is Wild Forest Mushroom Couscous from Casbah Natural Foods.