Jerky Tomato Sauce

Ingredients

• 85–113 g (3–4 oz)beef jerky
• 240 ml (1 cup)boiling water
• 15 ml (1 tablespoon)vegetable oil
• 75 g (½ cup)chopped onion
• 75 g (½ cup)chopped green pepper
• A pinchkosher salt
• 2 clovesgarlic, minced
• 411 g (1 can, 14.5 oz)chopped tomatoes
• 1 teaspoondried parsley
• 60 ml (¼ cup)double cream

Instructions

1. 1

   Rehydrate the jerky

   Use kitchen scissors to cut the jerky into small, bite-sized pieces. Put it in the boiling water and leave it to rehydrate.

2. 2

   Soften the vegetables

   Add the oil, onion, green pepper and salt to a 30 cm (12-inch) sauté pan over medium heat. Cook for 4–5 minutes, until the onion is translucent.

3. 3

   Cook the garlic

   Stir in the garlic and cook for a further 2–3 minutes.

4. 4

   Simmer the sauce

   Add the rehydrated jerky and its soaking liquid, followed by the tomatoes, parsley and cream. Cook for 8–10 minutes, until the sauce has thickened slightly.

5. 5

   Serve the sauce

   Serve over toast, biscuits, rice or pasta.

What is jerky tomato sauce?

It is a tomato-and-cream sauce made more savoury by beef jerky that has been softened in hot water. The recipe does not specify a cuisine or origin, but its practical method makes use of a preserved ingredient in a quick stovetop dish.

Jerky and its soaking liquid add a concentrated beef flavour, while tomatoes and cream make the sauce more rounded. A short simmer brings the ingredients together without requiring a long cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 17g protein, 10g carbs, 10g fat.

The tomatoes and onion contribute most of the sauce’s carbohydrates, while the jerky supplies most of its protein. Oil and cream account for much of the fat; serve a moderate amount over rice or pasta and add vegetables to round out the meal.

Rehydrating the jerky

Small pieces: cut the jerky into bite-sized pieces so they can soften more evenly in the boiling water.

Keep the liquid: the method adds the soaking water to the pan along with the jerky, carrying its savoury flavour into the sauce.

Building the flavour

Softened vegetables: cook the onion and green pepper until the onion turns translucent, rather than trying to brown them. This gives them time to soften before the liquid ingredients go in.

Garlic timing: add the minced garlic after the onion and pepper have had their initial 4–5 minutes. Its shorter 2–3 minute cook helps it flavour the pan before the sauce is assembled.

Getting the texture right

Slightly thickened: simmer the assembled sauce for 8–10 minutes, checking that it has reduced enough to coat a spoon lightly. It is intended to remain a sauce, not cook down into a paste.

Jerky pieces: the pieces should be softened but still noticeable in the finished dish. If they are still very firm, allow them a little more time in the sauce.

Serving ideas

Toast or biscuits: spoon the sauce over either for a simple, substantial meal. Their absorbent texture works well with the creamy tomato sauce.

Rice or pasta: serve it over a bowl of either, as suggested in the recipe. Add a green vegetable on the side for a more balanced plate.

Recipe notes & tips

• Use kitchen scissors to cut the jerky into evenly sized pieces.
• Keep the jerky’s soaking liquid to add to the sauce.
• Stir the vegetables as they cook so they soften evenly.
• Check the sauce near the end of its simmer and stop once it has thickened slightly.
• Taste before adding extra salt, since jerky can be quite salty.

Variations

• Extra vegetables: add sliced mushrooms with the onion and green pepper.
• More herbs: finish with a little fresh parsley if you have it.
• Peppery finish: add black pepper to taste at the table.
• Spicier sauce: stir in chilli flakes while the sauce simmers.
• Dairy-free option: leave out the cream for a less creamy, tomato-forward sauce.

Common mistakes to avoid

• Skipping the soaking liquid: the sauce loses the flavour released by the jerky; add the jerky and all its liquid.
• Cutting the jerky too large: bigger pieces may stay tough; cut it into small, bite-sized pieces.
• Adding garlic too early: it can overcook while the vegetables soften; add it after the first 4–5 minutes.
• Expecting a long reduction: the sauce only needs 8–10 minutes to thicken slightly; avoid cooking it until dry.
• Adding salt without tasting: jerky may already be salty; check the finished sauce before seasoning further.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave until steaming hot, stirring and adding a splash of water if the sauce has thickened.

Frequently asked questions