Jerky Tomato Sauce

3-4 ounces beef jerky

1 cup boiling water

1 tablespoon vegetable oil

½ cup chopped onion

½ cup chopped green bell pepper

Pinch kosher salt

2 cloves garlic, minced

1 can (14.5 ounces) chopped tomatoes

1 teaspoon dried parsley

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 sauté 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 8-10 minutes or until the sauce thickens slightly.

Serve over toast, biscuits, rice or pasta.

Alton Brown, Food Network