Prepare all the materials, sit in a pot with boiling water, wash the tomatoes, and scratch with a knife, not too deep, but also to the bottom! Turn on the water, let all the tomatoes soak in the water for two minutes, then turn over with a spoon and scald for another two minutes. You can take it out when you see the skin crack.

Tomatoes are too big. I boiled them for three minutes and they blossomed. Only two tomatoes can be put in a pot.

Peel it off for use, and the skin will fall off as soon as you touch it!

Chop it on the chopping board and prepare for juicing.

Sit in the pot, melt the butter in the pot, then pour in the squeezed tomato juice, stew for a long time on low heat, then add the rock sugar and vinegar, and stir gently with a spoon. Add rock sugar.

Water starch is dried with some warm water. At this time, turn off the fire, add a spoonful of water starch at a time with the remaining temperature, and stir evenly every time.

The difference between ketchup and ketchup;

Tomato paste is pure tomato, which is made by seasoning tomato paste.

Ketchup can be eaten directly, and ketchup must be cooked.

The lycopene content of tomato sauce is much higher than that of tomato sauce.

Second, tomato sauce:

Tomato paste is a concentrated paste product of fresh tomatoes, and it is a distinctive condiment, which is generally not eaten directly. Tomato paste is made from ripe red tomatoes by crushing, pulping, removing rough substances such as peel and seeds, concentrating, canning and sterilizing. Often used as cooking seasoning for fish, meat and other foods, it is a good seasoning for increasing color, acidity, freshness and fragrance.

When eating, tomato sauce is often used as a cooking ingredient for fish, meat and other foods. It is a good seasoning for adding color, acidity, freshness and fragrance, and it is an important seasoning content to form the flavor characteristics of Hong Kong and Guangdong dishes. Tomatoes are already imported, and ketchup is full of exotic flavor. There are countless brands of ketchup in supermarkets now, but chefs still like to mix their own ketchup.

Third, tomato sauce:

Tomato paste is a kind of sweet and sour juice made by frying tomato paste with sugar, vinegar and salt in salad oil. Tomato paste is reddish brown, creamy, delicate in constitution, sweet and sour in taste and slightly spicy. Mainly used in western food, such as fried pork chops and some ketchup cold dishes, or tomato oxtail soup, tomato shrimp and so on.