Wash the tomatoes with clean water, grind them in a machine, filter out the skin, seeds and other debris, and then put in 10-18% salt and l% sodium benzoate, stir well, and then put them into containers such as vats. If you stir it again, you need to add about 2% salt until it is ready to be eaten out of the vat.

Steaming method

Wash tomatoes with clean water, scald them in boiling water, peel off the skin, chop them with a knife into juice, put them into a bottle with high temperature resistance (no salt), plug the bottle with a rubber cap, insert an empty needle for injection, and then put them in a steamer to steam, so that the water runs out from the needle's eye, and the sound juice is sterilized. The color and taste of the sauce made in this way, basically maintain the nutrition and flavor of tomatoes, the production method is also relatively simple.

Cooking method

Wash the tomatoes with clean water, then scald them in boiling water, peel off the skin, pinch them with your hands, put them into a casserole or steel pot and boil them, add salt to 15%, wait for the water to evaporate and cook them into a thick and bitter, and then put them into cleaned and controlled bottles, pour a sliver of cooking oil into the mouth of the bottles (in order to prevent acidity), and then plug the bottles, and then seal the bottles while they are still hot, either with paper or with wax.

The whole method

Wash the tomatoes with clean water and put them into a vat or jar layer by layer. Put a layer of tomatoes, sprinkle a layer of salt, the ratio of salt is about: 25 kilograms of tomatoes plus 2.5 to 3.5 kilograms of salt. 5-3.5 kilograms of salt. Add 2.5-3.5 kilograms of salt to 25 kilograms of tomatoes and an appropriate amount of sodium benzoate (about 1%) as a preservative until the layer is full. On the top, sprinkle another layer of salt, then seal the mouth with mud or paper, and store it in a cool and dry place.