You can dehydrate it in your oven or in a dehydrator.  Tear it into small chunks after it's dry and it's easier to rehydrate.  That's what I usually do for spaghetti sauce, salsas, and the like.  

When you reconstitute, don't add water enough to return it to full volume or it will be too thin.  Go about 75% and add more if you need.

Edit:  Looks like ST beat me with the same advice!