The method of making tomato sauce

Tomato sauce, as a common seasoning in the kitchen, is deeply loved by the public for its unique sour and sweet taste. Whether it's spaghetti and pizza in Western cuisine, or fish in tomato sauce and sweet and sour pork ribs in Chinese cuisine, tomato sauce can add a bright color to it. Today, we will introduce in detail the method of making tomato sauce, so that you can easily make delicious tomato sauce at home.
Firstly, we need to prepare an appropriate amount of fresh tomatoes. When selecting tomatoes, pay attention to choosing mature tomatoes with bright colors, plump fruits, and no pests or diseases. After cleaning the tomatoes, use a knife to make a cross-shaped cut on them, being careful not to cut too deeply to avoid cutting into the flesh. Next, blanch the cut tomatoes in boiling water to easily peel off their outer skin.

The peeled tomatoes need to be cut into small pieces, then placed in a blender, and mixed with an appropriate amount of water to make tomato juice. If there is no food processor, you can also chop tomatoes into small pieces with a knife and crush them with a spoon. The tomatoes processed in this way are easier to boil into the sauce.
Pour the prepared tomato juice or chopped tomatoes into the pot, being careful not to have any oil in the pot. Then add an appropriate amount of rock sugar or white sugar and adjust the sweetness according to personal taste. Boil the tomato juice over high heat, then reduce the heat and slowly simmer. During the boiling process, it is necessary to constantly stir to avoid the phenomenon of burning the pot.
As the cooking time prolongs, tomato juice will gradually become thicker. When the soup is concentrated to about one-third of its original size, a small amount of edible salt can be added for seasoning. In addition, to increase the taste and flavor of ketchup, you can also squeeze in half a lemon juice and add a little Baijiu. These seasonings not only enhance the freshness of tomato sauce but also have a certain preservative effect.