Method

At Home:

1. Heat olive oil in a medium pot over medium heat. Add garlic and saute until lightly browned. Remove from heat.
2. Scrape the garlic and oil into a blender along with the tomatoes, water, salt and cashews. Blend until the sauce is very creamy. This could take anywhere from one to five minutes depending on the strength of your blender.
3. Pour the sauce back into the pot and bring to a simmer over medium low heat. Simmer for about 10 minutes. Season to taste with freshly ground pepper.
4. Pour the sauce on dehydrator trays lined with nonstick sheets or parchment paper. Spread the sauce thinly and evenly on the trays with a spoon. Dehydrate at 135 degrees F for about 8 hours, or until the sauce is completely dehydrated. The sauce will look like fruit leather when it’s done, but when it’s cool it should be brittle and break apart easily. If it bends instead of breaks, dehydrate it for additional time.
5. Place the sauce in a dry blender or food processor and blend into a powder. Store the sauce powder in a zip-top bag.

At Camp:

1. Boil 4 cups of water. Add 8 ounces of angel hair pasta and and boil for one minute. Scoop out about a cup of the cooking water and set aside. Mix in the tomato sauce powder and stir until the sauce is relatively smooth. Cover with a lid. After 5 minutes, remove the lid and stir the pasta again, adding the reserved pasta water a little at a time if the pasta is too dry. Serve immediately.

Note: This recipe can easily be halved or doubled.