The first step is to prepare containers for tomato sauce, wide-mouthed bottles (all kinds of large-mouthed wine bottles and beverage bottles can be used), and equipped with bottle stoppers. Wash the bottle inside and out (or add water to fine sand and put it in the bottle and stir it back and forth to wash it), then put it in a pot with water. When putting it, put it in clean water and boil it for 10 minute, then take it out with water and put it on the pot table for later use. The second step is to make pure tomato sauce. Wash the tomatoes (proper amount), steam them in a cage for a few minutes, then take them out, remove the rough parts and rotten parts of the skin and pedicle, crush them by hand and boil them in a pot. After a few minutes, when the tomatoes are cooled, stir them with a spoon and bottle them. Ingredients of Luzhou-flavor tomato sauce: 2000g of tomato, 400g of white sugar, 50g of white vinegar150ml, 50g of salt, 5g of spiced powder15g, appropriate amount of minced onion and garlic, and a little pepper. Practice: 1, select and wash the mature tomatoes without rot, pests and diseases, then steam them in a steamer, take them out, peel them, crush them, and then filter the seeds with clean gauze to leave pulp. 2. Add the spiced powder into the white vinegar, soak for 2 hours, then add the white sugar and salt to completely dissolve them, mix them evenly, and then pour them into the tomato pulp. 3. Mix a little onion, minced garlic, pepper and tomato paste evenly, and put it in a pot and cook it with warm fire. While cooking, stir it until it is thick and paste, put it into a clean and dry glass bottle while it is hot, and cover it with a seal. Store in a low temperature and dry place. Raw materials of western-style tomato sauce: 2000g fresh tomatoes, proper amount of olive oil, minced garlic and diced onion, and a little amount of bay leaves, rum, water, sugar, salt and pepper. Practice: 1, fresh tomatoes are washed, boiled in a casserole, peeled and seeded after cooking, and broken in a blender. 2. Heat the olive oil in the pot, add minced garlic and diced onion and stir-fry until the onion becomes soft, and then add the broken tomato pulp. 3. After stir-frying, add bay leaves, rum, water, sugar, salt and pepper to taste. 4. Cook over medium heat until the soup thickens, and then take out the laurel leaves to make tomato sauce. Step 3: When the tomato sauce is bottled, first pour out the water in the bottle, put the tomatoes in the bottle with a funnel while it is hot, leave a little gap in the bottle mouth, drop a little wine on it, and then plug the plastic lid tightly. The tomato sauce made by the above method can generally keep the same taste for more than one year, and it is the same as fresh tomatoes, but it cannot be stored after opening the bottle. The fourth step is to store tomato sauce. After opening the canned tomato sauce, if it can't be eaten at one time, it will easily go bad after a period of time. If you open a can of tomato sauce and steam it in the pot before eating it, the leftover tomato sauce will not go bad for a long time. There is another good way to prevent the deterioration of tomato sauce, that is, put a layer of plastic wrap at the opening of the canned tomato sauce and seal it, and put it in the cold storage layer of the refrigerator for a long time. When eating, scrape off the upper layer to eat.