The processing principle of tomato sauce can be simply divided into the following steps: 1. Peeling and seeding: Peel and seed the tomatoes, usually by soaking the tomatoes in hot water and then using cold water. Rinse so that the skin of the tomatoes can be easily peeled off and the seeds can be easily removed. 2. Cook: Put the peeled and seeded tomatoes into a large pot, add an appropriate amount of water, and cook. Cooked tomatoes will become soft and easy to stir and handle. 3. Stir and strain: Pour the cooked tomatoes into a blender and blend into a slurry. The pulpy tomatoes are then filtered through a filter to remove the solid residue, leaving only the tomato juice. 4. Boil to thicken: Pour the filtered tomato juice into the pot, heat and bring to a boil. As the water evaporates, the tomato juice gradually thickens to the desired consistency. 5. Seasoning: Add an appropriate amount of salt, sugar, vinegar, spices and other seasonings to the thick tomato juice, and adjust according to personal taste. 6. Bottled and sterilized: Pour the seasoned tomato sauce into the bottle, and then perform sterilization treatment to ensure the safety and shelf life of the product. Through the above steps, the tomato sauce processing process is completed, and a bottle of delicious tomato sauce is finally obtained.