Step 1: Wash the tomatoes, remove the pedicels and cut into pieces at will.

Step 2: Heat an appropriate amount of olive oil in a non-stick pan, add peeled and chopped garlic, and stir-fry slowly with low heat until the garlic is slightly golden yellow.

Step three, pour the diced tomatoes into a non-stick pan and boil them over high fire.

The fourth step is to add a proper amount of rock sugar.

Step five, add the right amount of white vinegar.

Step 6, simmer over medium heat. When the juice is finally collected, the ketchup will splash out of the pot. At this time, switch to medium and small fire and stir with a spatula until you like the consistency.

Step 7, put the cooked tomato sauce into a glass bottle. Glass bottles need to be boiled and disinfected with boiling water in advance to control the water dryness. Cover the bottle cap while it is hot and pour it on the table to prevent bacteria from growing. Let it cool and put it in the refrigerator.