The first step to prepare the vessel

The vessel for tomato sauce, wide-mouth bottles (a variety of large-mouth wine bottles, beverage bottles can be), and equipped with a good bottle stopper. First wash the bottle inside and outside clean (can also be used fine sand with water, placed in the bottle back and forth stirring to wash), and then placed in a pot of water, put when the bottle is first filled with clean water (no lid) to cook for 10 minutes, and then take the bottle with water out of the pot on the counter standby.

The second step to make tomato sauce

Pure-flavored tomato sauce

Wash the tomatoes (appropriate amount), put them in a cage to steam for a few minutes and then take them out, remove the skin and the tip of the rough places and rotting parts, crush them with your hands and put them in a pot to boil. After a few minutes, leave the tomatoes to cool, stir with a spoon and bottle.

Tomato sauce

Raw materials: 2000 grams of tomatoes, 400 grams of sugar, 150 milliliters of white vinegar, 50 grams of salt, 15 grams of five-spice powder, minced onion, minced garlic, a little pepper.

Practice:

1, select no rot, no pests and diseases of the ripe tomatoes washed, and then put into the steamer to steam, take out of the peel, pinch, and then use a clean gauze to filter out the seeds, leaving the pulp.

2, white vinegar into the five-spice powder, soaked for 2 hours, then add sugar, salt, so that it is completely dissolved, mixed well, and then poured into the tomato pulp.

3, and then a little onion, garlic, pepper and tomato meat sauce mixed well, and put into the pot with warm fire cooking and simmering, stirring while cooking, simmering until thick paste, while hot into clean and dry glass bottles, sealed with a lid. Put in a low-temperature dry place for storage.

Western tomato sauce

Raw materials: 2000 grams of fresh tomatoes, olive oil, garlic, onion dices, bay leaf, rum, water, sugar, salt, pepper a little.

Practice: 1, fresh tomatoes, wash, put into a casserole dish to cook, cooked, peeled, seeded, and put into a blender to break up.

2. Heat olive oil in a pan, add minced garlic and chopped onion and sauté until the onion is soft, then add the crushed tomato pulp.

3. Add bay leaf, rum, water, sugar, salt and pepper to taste.

4: Cook over medium heat until the soup thickens, then remove the bay leaf and make the tomato sauce.

The third step of tomato sauce bottling

Bottling, the first bottle of water out of the bottle, while hot with a funnel to tomatoes in the bottle, the mouth of the bottle to leave a little less space, the upper side of the drop of a little wine, and then plug the rubber cap tightly into.

The tomato sauce made with the above method, generally can keep more than a year of flavor unchanged, and fresh tomatoes, but after opening the bottle can not be stored.

The fourth step in storing tomato sauce

Tomato sauce canned open, such as a time to eat, put a period of time will be prone to deterioration. If you open a can of tomato paste and steam it before eating it, the leftover tomato paste can be kept for a longer period of time. There is another good way to prevent tomato paste from spoiling, that is, in the opening of the canned tomato paste, put a layer of plastic wrap sealed, into the refrigerator cold layer can also be stored for a long time. Scrape off the top layer of food can be eaten.