1. Dehydrate sliced Roma or San Marzano tomatoes and vacuum seal them in a jar with oxygen absorbers for long term storage. You can also put the dehydrated slices in a blender and turn them into a powder. You can effectively cram hundreds of tomatoes into a quart jar for use in sauces.

2. Pre-cook and then dehydrate and vac seal all of the ingredients that you would want in a soup. Things like orzo pasta, barley, rice, bowtie pasta, onions, leeks, carrot cubes, anything. Then vacuum seal quarter to half a cup of each in a Mylar bag with a separate packet of beef or chicken bullion. Perfect lightweight backpack meals. An 8 ounce package feeds two adults.

A vacuum sealer that does jars and vac bags is a perfect compliment to having a dehydrator.