Dehydrated Pasta Sauce - A Handy Staple for Easy, Flavorful Meals

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 6 servings

Tomato powder (3/4 cup): The backbone of the sauce. Look for 100% tomato powder, not soup mix.
Dried minced onion (2 tablespoons): Adds sweetness and body.
Garlic powder or granulated garlic (2 teaspoons): Choose granulated for better blending.
Dried basil (2 teaspoons): Classic Italian flavor.
Dried oregano (1.5 teaspoons): Earthy and familiar.
Red pepper flakes (1/2 teaspoon, optional): For a gentle kick.
Sugar (2 teaspoons): Balances acidity. Sub with a pinch of honey when rehydrating if you prefer.
Kosher salt (1.25 teaspoons) and black pepper (1/2 teaspoon): Season to taste.
Dried parsley (1 teaspoon, optional): Fresh finish and color.
Citric acid (1/4 teaspoon, optional): Brightens and supports shelf life.
Olive oil (for rehydrating, 2–3 tablespoons per batch): Adds richness and mouthfeel.
Water or low-sodium broth (about 1.25–1.5 cups for a medium-thick sauce): Adjust for desired consistency.

Make the dry mix: In a medium bowl, whisk tomato powder, dried onion, garlic, basil, oregano, red pepper flakes, sugar, salt, pepper, parsley, and citric acid until evenly combined.
Package it up: Transfer the mix to an airtight jar or a zip-top bag. Label with “Dehydrated Pasta Sauce,” the date, and rehydration directions.
Rehydrate for stovetop: In a saucepan, whisk 1/2 cup dry mix with 1.25 cups water and 2 tablespoons olive oil. Bring to a gentle simmer over medium heat, stirring. Cook 4–6 minutes until smooth and slightly thick. Add more water if you want it looser.
Adjust to taste: Taste and add a pinch more salt, sugar, or red pepper if needed. For a sweeter, rounder sauce, stir in an extra teaspoon of olive oil or a splash of broth.
For camping or backpacking: Add 1/2 cup dry mix to a pot or mug. Pour in 1.25 cups boiling water and 1–2 tablespoons oil (or a pat of butter). Stir, cover, and let sit 5 minutes. Stir again and serve.
Serve: Toss with hot pasta, spread on pizza dough, or spoon over meatballs. This makes enough for about 12–16 ounces of pasta, depending on how saucy you like it.