Tomato sauce is another way to eat: it can be used as a seasoning for fish cooking, especially for cooking live shrimp and prawn treasures. It is a good seasoning for adding color, acid, freshness and fragrance, and can also be eaten as a sauce.
First, prepare the sauce container. Wash the jar, put the lid in a boiling water pot for 5 minutes, and sterilize it.
2. Proportion of materials: 500g of fresh and ripe tomatoes, 30-50g of rock sugar (or white sugar, brown sugar and maltose) (4 1 g is used this time according to one's own taste)), one lemon (actually 417g juice this time, which is calculated and shared) and salt.
Third, the practice:
1, Wash the tomatoes, remove the stalks and rot, put a cross on the top of the tomatoes in a stainless steel boiling pot (no iron pot) and stew for 2 minutes, then take them out, peel them and cut them into pieces (remove the nodules), and put them in a cooking machine to stir them into slurry.
2. Sit in a pot (not an iron pot) and light a medium fire. Put the tomato pulp and sugar and salt into the pot, boil it and turn to a low heat. Pay attention to stirring and prevent the bottom. Be patient (about 50 minutes). When the sauce is thick, that is, when the puree is about half left, squeeze in lemon juice and stir well, then heat for 4 minutes on medium heat and turn off the heat. Put the sauce in the pot and let it cool.
3. Put the sauce into the bottle, leaving little space, drop a few drops of white wine on the sauce surface, tighten the bottle cap and put it in the refrigerator for refrigeration.