The first step is to prepare utensils

Users for tomato sauce, wide-mouth bottles (all kinds of large-mouth wine bottles and beverage bottles are acceptable), and equipped with bottle stoppers. First wash the bottle clean inside and out (you can also add water with fine sand, put it in the bottle and stir it back and forth to wash it), then put it in a pot with water, and fill the bottle with clean water before placing it (without covering it). ) Boil for 10 minutes, then take out the bottle with water and place it on the pot stand for later use.

The second step is to make tomato sauce

Pure tomato sauce

Wash the tomatoes (appropriate amount), steam them in a basket for a few minutes, take them out and remove them Crush the rough and rotten parts of the skin and stems with your hands and boil them in a pot. After a few minutes, wait for the tomatoes to cool, stir them with a spoon, and bottle them.

Strong Fragrance Tomato Sauce

Ingredients: 2000 grams of tomatoes, 400 grams of white sugar, 150 ml of white vinegar, 50 grams of salt, 15 grams of five-spice powder, appropriate amounts of minced onion and minced garlic. A little pepper.

Method:

1. Select ripe tomatoes that are free from rot, diseases and insect pests, wash them, then steam them in a steamer, take them out, peel them, crush them, and then use them. Strain with clean gauze to remove the seeds, leaving the pulp.

2. Add allspice powder to white vinegar, soak for 2 hours, then add white sugar and salt to completely dissolve, mix evenly, and then pour into the tomato pulp.

3. Mix a little onion, minced garlic, pepper and tomato meat sauce, then put it into a pot and cook over warm fire, stirring while cooking, until it becomes a thick paste. Put it into a clean, dry glass bottle while it's hot, seal it with a lid. Store at low temperature and dry place.

Western-style tomato sauce

Ingredients: 2000 grams of fresh tomatoes, appropriate amounts of olive oil, minced garlic, and diced onions, bay leaves, rum, water, sugar, salt, and pepper A little of each.

Method: 1. Wash the fresh tomatoes and cook them in a casserole. After cooking, peel and seed them and put them into a blender to smash them.

2. Heat the olive oil in a pot, add minced garlic and diced onions and stir-fry until the onions become soft, then add the crushed tomato paste.

3. After stir-frying, add bay leaves, rum, water, sugar, salt and pepper to taste.

4. Cook over medium heat until the soup thickens, take out the bay leaves and make tomato sauce.

The third step of bottling tomato sauce

When bottling, first pour out the water in the bottle, and use a funnel to put the tomatoes into the bottle while they are hot, leaving a little space at the mouth of the bottle. , drip a little wine on top, and then plug the rubber cap tightly.

Tomato sauce made by the above method can generally keep the same taste as fresh tomatoes for more than a year, but it cannot be stored after opening the bottle.

Step 4: Storing Tomato Sauce

After the can of tomato sauce is opened, if you cannot eat it all at once, it will easily deteriorate after being stored for a period of time. If you open the can of tomato paste and steam it in a pot before eating, the leftover tomato paste will not deteriorate for a longer period of time. Another good way to prevent tomato sauce from going bad is to put a layer of plastic wrap around the opening of the can of tomato sauce to seal it, and store it in the refrigerator for a long time. When eating, just scrape off the top layer and eat.

Usage and storage of tomato sauce

Ketchup is a paste-like concentrated product of fresh tomatoes. The sauce is bright red in color and has the unique flavor of tomatoes. It is a distinctive condiment that is generally not eaten directly. Tomato paste is made from ripe red tomatoes that are crushed, beaten, and hard substances such as skins and seeds removed, and then concentrated, canned, and sterilized. Dry matter content is generally divided into two types: 22%~24% and 28%~30%.

Tomato sauce is often used as a cooking seasoning for fish, meat and other foods. It is a good condiment that adds color, acidity, freshness and fragrance. The use of tomato sauce is an important seasoning content in forming the flavor characteristics of Hong Kong and Cantonese cuisine.

Tomato sauce is commonly used in national cuisine today. It was originally introduced and first used in Cantonese cuisine from Western cuisine seasoning.

Since Cantonese cuisine created the Cantonese-style sweet and sour sauce, western sauce and mandarin duck and shrimp seasoned with tomato sauce, which are famous in Kyushu, a large number of dishes with bright red color and sour taste have been added to the varieties of various cuisines in my country. For example, the drunken pork ribs in Fujian cuisine, the "chrysanthemum fish" in Jiangsu cuisine, the "grape fish" in Anhui cuisine, the "peach blossom pan" in Beijing cuisine, and the "Hongyun Chicken" in Shanghai cuisine must be seasoned with tomato sauce to get the best results. Effect.

Spaghetti made with tomato sauce is most palatable to most people, and even people who don’t eat spaghetti will like it. This time we will use tomato sauce to make two kinds of pasta.

Storage of ketchup

After the can of ketchup is opened, if you cannot eat it all at once, it will easily deteriorate after being stored for a period of time. If you open the can of tomato paste and steam it in a pot before eating, the leftover tomato paste will not deteriorate for a longer period of time. There is another good way to prevent tomato sauce from going bad. Put a layer of plastic wrap on the opening of the can of tomato sauce to seal it. It can also be stored in the refrigerator for a long time. When eating, just scrape off the top layer and eat.