1. First, we prepare four washed tomatoes, put them on a cross knife and blanch them with hot water for 2 minutes, so that we can peel them off easily. After cutting, change the knife and cut into diced tomatoes, and then pour the diced tomatoes into a cooking machine to make tomato juice for later use.

2. Heat the pot, pour in tomato juice, bring it to a boil over high fire, and then turn to a low heat to bring it to a boil. In the meantime, keep stirring with a spoon to help the water evaporate.

In this process, don't be impatient, simmer for about 30 minutes. When the tomato juice is thick, add 3 grams of salt and 20 grams of sugar. The amount of white sugar can be larger. Stir and melt the seasoning, and simmer for 2 minutes. After the ketchup and seasoning are fully stirred, you can go out of the pot.

4. Put the ketchup in a fresh-keeping box and keep it in cold storage. If you need to make soup and sweet and sour dishes, you can add a little to add color and flavor, and the taste will be much more delicious.

Technical points:

It is best to scald the fresh-keeping box with boiling water for a while to sterilize it, so as to avoid premature deterioration of tomato sauce. Because there is no preservative added, it must be sealed and refrigerated. It's safest in the refrigerator.