1, practice: wash clean Virgin fruit, soak in boiling water at about 60-70 degrees for a while, about three minutes, the skin will naturally fall off.

2, the skin of all the Virgin fruit peeled, into a clean bowl, standby.

3, add a little water to the machine, put the peeled fruits into it, and turn it for 30 seconds to puree it thoroughly.

4. Pour the tomato puree into a small saucepan and heat over medium-low heat. Once the pot is boiling, add the right amount of icing sugar, adjusting the amount of icing sugar to your liking.

5, the pot opened to low heat and slowly simmer until slightly thickened, halfway to keep stirring, so as not to stick to the pot.

6, simmer to sticky, "sauce", squeeze the lemon juice and continue to simmer for 2-3 minutes. Lemon is a good antioxidant and can extend the shelf life of tomato sauce.