Preparation materials: several ripe tomatoes and a glass bottle with a lid.

Steps: Drill a small hole in the bottle cap; 2. Blanch the tomatoes with boiling water, because blanched tomatoes are easy to peel; 3. Cut the peeled tomatoes into small dices; 4. Stuff the diced tomatoes into the bottle.

Fill the washed glass bottle until it is full and cap the bottle; 5. Put the glass bottle containing the diced tomatoes into the steamer and steam it; 6. Steam for 15 minutes and it's done.

Preparation method: 2 red tomatoes, 200 grams of water** If you need 300 grams of tomato sauce, you need 3 tomatoes and 300 grams of water, and so on** Usage: Tomato sauce can be used for stir-frying, grilling, or with meat

sauces and cream sauces to make many variations.

Method: 1. Lightly make a cross on the top of the tomato, blanch it in boiling water for 3 minutes, take it out, peel off the skin, cut into rounds, remove seeds and then dice.

2. Put the flour into the pot and stir-fry with a wooden spoon.

(Sweat, why didn’t it say how much flour to put in? I’m wondering if it’s okay not to put it in?) Put the diced tomatoes into the pot, add water and simmer over low heat.

When cooking, remove the scum and cook until only 1/3 of the soup is left, then turn off the heat. Method 2: 1. Wash the tools that can come into contact with the tomatoes with hot water, and there should be no oil stains. 2. Cut the tomatoes into pieces.

Wash and cook in hot water. After cooking, peel and cut into small strips.

3. Stuff the cut tomatoes into the canning jar, mash them with chopsticks, and put as much as possible into the jar.

4. Cover the lid and poke a small hole in the lid.

5. Place in a steamer and steam until the tomatoes in the jar reduce to 2/3.

(3) Preparation: 10 pounds of ripe red tomatoes, 2 ounces of chili peppers, 8 ounces of white sugar, 4 ounces of cinnamon, 6 ounces of fine salt, 4 portions of MSG, 6 ounces of vinegar, and 4 ounces of fresh green onions.

Preparation method: Wash the skin of the tomatoes, add a little water to the pot and boil.

Pour it into a sieve, press down the juice, filter out the peel and seeds, then boil the juice in a pot, remove the foam, and add sugar, salt and MSG.

Wrap the chili pepper, cinnamon and grape mince in a gauze bag and cook with the pot, stirring constantly.

When it becomes a sauce, add vinegar and mix well.

After 10 minutes, scoop it up, put it into a clean glass bottle while it's hot, and seal it.

Another method is: take 10 pounds of tomatoes, one and a half pounds of vinegar, six ounces of garlic, two beans, two tablespoons of spicy pepper, four ounces of ginger, two tablespoons of fine salt, and two ounces of chili.

Wash the skin of the tomatoes, add them to the pot and cook until soft, remove them, peel off the skin and sepals, chop them into small pieces and put them into the pot. Soak the ginger, pepper and beans in a clean white cloth, put them in the pot and cook until they become sauce-like.

Heat it up, put it into a clean glass bottle, and seal it.