The practice of ketchup:

Xinjiang indigenous method: prepare beer bottles, rubber stoppers, needles (the needles used for injections earlier, I'm afraid it's hard to find them now, so find something to replace them) || (glass cans can also be used, preferably the one with the mouth closed upwards), chopsticks.

Cut the tomatoes into slender pieces, put them into the washed beer bottle, and pound them up and down with chopsticks while putting them, so as to pound out the air between the tomato pieces, leaving a distance of about three fingers horizontally. Pour the tomato juice into the bottle mouth until it is full, put a rubber stopper on it, and insert a needle. If you use a canned bottle, you don't need it. Just tighten the lid directly after tamping, steam it in a steamer, let the bottle cool down naturally after coming out, and check whether your lid sinks down.

The fresh tomato sauce I eat at home in winter is all made by myself and tastes quite good.