Tomato sauce has the characteristics of promoting appetite and high nutritional value. In autumn, it is the season when tomatoes are in season, and the price is also relatively cheap. It tastes sweet and sour and delicious, and has a good effect on beauty and health. The method of making tomato sauce is also very simple. The finished tomato sauce can be used to fry eggs in winter, or to stew beef, which is very convenient.

1. Select and clean:

Select ripe tomatoes without any skin damage and wash them clean with water, and set them aside. While washing the tomatoes, add water to the pot and bring it to a boil for later use.

2. Boil water to wash the bottles:

After the water boils, pour the washed tomatoes into the pot, cover the lid, turn off the heat after heating for 2 minutes, and wait for 10 minutes. During this time, you can clean the glass bottles~ This is what is known as coordination, hahaha~~

3. Peel:

Open the lid of the pot and you will be surprised to find that the tomatoes have burst their skins – this is my secret to removing the tomato skin. Put the tomatoes without the skin into the prepared basin.

4. Bottle sterilization:

: Do not pour away the boiling water that has just scalded the tomatoes, as the water is very clean if the tomatoes are washed clean enough; place the clean glass bottles and the lid together in the pot, making sure each bottle is immersed in the water; cover the lid and simmer for 10 minutes.

5. Cut into pieces and remove seeds:

Cut the peeled tomatoes into four pieces and remove the green seeds. To ensure the pure taste of the tomato sauce, the seeds must be removed! This is the time to test your patience!

6. Juice or blend:

Add the chopped tomatoes to a blender or juicer, and note that except for the tomato seeds, everything else should be left and poured into the pot. Note that the pot must not be an iron pot, and it is best to use stainless steel. This is to prevent chemical reactions.

7. Boil the tomato sauce:

Add an appropriate amount of white sugar, bring it to a boil with high heat first, then turn to medium heat, and slowly reduce the tomato juice to a thick sauce; after 20 minutes, add rock sugar to the pot, the purpose is to make the sauce look better; finally, season with salt.

8. Pour into the bottle while hot:

Remove the sterilized glass bottles with boiling water, and pour the cooked tomato sauce into the bottles while hot. Do not fill them too full and leave a distance of 1 centimeter between the mouth of the bottle and the sauce. Screw the lid tightly. After cooling, place it in the refrigerator for natural cold storage.