So this is what tomato sauce looks like.
Or, rather, this is what three large tomatoes blended with some garlic, dried sage, salt and pepper look like when over-aerated in the Thermomix then dehydrated for so long that the frothy mixture is turned into one massive, fibrous wafer. Way cool.
And did I mention it is also delicious? The flavour is concentrated and pure; rich and full of umami.
I had felt a brief pang of disappointment when I opened my dehydrator to find a solid sheet in place of the beautifully thick sauce I was expecting. It took mere moments, however, to realise that I could use a tomato wafer in so many awesome ways.
For example, instead of adding tomato sauce to a pizza base and adding cheese to the topping, I spread cashew nut “cheese” onto the base and sprinkled tomato sauce flakes over the top.
Sometimes it is the unplanned outcomes that lead to the most innovative dishes.
What I used for the dehydrated pizza base: walnuts; flaxseed; tomatoes; onion; garlic; dried sage; salt.
What I used to top the pizza: cashew nut “cheese” spread; avocado; mushroom quarters marinated in tamari and macadamia oil; tomato sauce flakes; olives (from my driveway) that I cured then marinated in balsamic vinegar and herbs; shredded cavalo nero; flatleaf parsley leaves.