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