1 minutes to teach you homemade ketchup, without any additives, sweet and sour and refreshing, more delicious than bought. We do a lot of home cooking is not less than tomato sauce, outside the tomato sauce tomato sauce, although the flavor is very good, but always contains a lot of additives, tomatoes themselves have the nutritional value of the processing has been destroyed, often eat not only did not play a role in supplementing the role of nutrients, on the contrary, it will not be conducive to our physical health. Today I will teach you to make your own tomato sauce at home, nutritious and healthy, does not contain any additives, all the ingredients are natural, more than outside the sale of all delicious, rest assured that do to the elderly and children to eat, no longer afraid to "eat" out of the disease. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it!

Ketchup

By Sister!

Ingredients:

3 tomatoes, 2 spoons of sugar

Cooking Steps:

1. Score the cross shape, put it into boiling water, blanch it until the tomato skin is peeled

2. Peel the blanched tomatoes and cut them into small pieces

3. Put the chopped tomatoes into the container of a cooking machine, and blend it to make a puree of tomatoes

4. p>4. Stirred tomatoes into the pot, high heat and bring to a boil

5. Cook for about 5 minutes, cook until the sauce, add the right amount of sugar, I added two small spoons

6. Continue to cook until the tomato tomato sauce can be thickened

7. Cooked tomato sauce cooled down and then poured into a sealed glass bottle and refrigerated preservation

cooking tips:

Selection of Tomato tips: 1, from the appearance to distinguish. Usually, after ripening the tomato fruit coloring is particularly uniform, the whole fruit red deeper, the skin has no subtle white spots, touch feel hard. Naturally ripe tomato fruit top rounded, not prominent, the tip of the harder, slightly greenish; unripe fruit, the hand tugged out of the tip, the depression is obviously a fine pulp out of the shape, rather than rounded.

2, from the fruit internal observation. The tomatoes will be broken open, ripened tomatoes less juice, meat and juice in one, the structure is not obvious; natural ripe tomatoes juicy, seeds and pulp can be clearly distinguished.

3, the difference in taste. Ripening tomato pulp hard flavorless, astringent taste, do cooked after the pulp is basically to keep the original; natural ripe eat a little hard without particles, sweet and sour moderately.