Ingredients: ripe tomatoes, onions, garlic, rosemary. Fresh or dry, you can also use any western spices you like, such as mint, perilla and basil. ) Ingredients: olive oil, liquor, salt, black pepper, sugar, fruit vinegar. Practice:-1 oven version 1, oven preheating175 c (350 f); 2. Wash tomatoes; Chop onion and garlic; 3. After boiling the water in the cauldron, blanch the whole tomato for about 1 min, then take it out, cool it and peel it; 4. Cut from the middle and take out the seed pulp inside; Put it in a suitable glass baking tray and flatten it (the hole is facing up); 5. Evenly sprinkle with olive oil, liquor, salt, black pepper, onion, garlic, fruit vinegar, various spices or fragrant leaves; 6. Oven baking 1 hour; 7. Take it out and put it into a mincing machine, add a proper amount of white sugar, stir it evenly, let it cool, and put it into a sealed jar that has been scalded with boiling water in advance and dried. Practice: -2 hot stove version 1, tomato washing; Chop onion and garlic; 3. After boiling the water in the cauldron, blanch the whole tomato for about 1 min, then take it out, cool it and peel it; 4. Cut it from the middle, take out the seed pulp inside and cut it into small pieces; 2. Heat olive oil in a deep pot, add onion and garlic and stir-fry until fragrant, and stir-fry tomato pieces for about 5 minutes; 3. Stir-fry the wine, add a little water to boil, add salt, black pepper, sugar, fragrant leaves and fruit vinegar and mix well; 4. Reduce the heat for about 15 minutes, and stir frequently during the period to avoid bottoming out; 5. Turn off the fire and let it cool, put it in a mincing machine and stir it evenly, then put it in a sealed jar that has been scalded with boiling water in advance and dried. Note: 1. The ketchup made in this way can be safely stored in the freezer for one month after sealing. 2, you can eat French fries and bread directly; Or used to make pasta and ketchup dishes. 3. Ketchup cans must be cooked and disinfected with boiling water; Once opened, it is best to eat it within a week.