Jerky Tomato Sauce

3 to 4 ounces beef jerky

1 cup boiling water

1 tablespoon vegetable oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

Pinch kosher salt

2 cloves garlic, minced

1 (14.5-ounce) can chopped tomatoes

1 teaspoon dried parsley

1/4 cup heavy cream

Using kitchen shears, cut the jerky into small bite-size pieces. Place in the boiling water and set aside.

 

Place the vegetable oil, onion, and bell pepper, along with a pinch of kosher salt, in a large, 12-inch saute pan over medium heat. Sweat for 4 to 5 minutes or until the onions are translucent. Add the garlic and continue to cook for 2 to 3 minutes. Add the jerky and its liquid along with the tomatoes, parsley, and cream, and continue to cook for 8 to 10 minutes or until the sauce thickens slightly. Serve over toast, biscuits, rice, or pasta.