Hello! Making homemade tomato sauce is not as difficult as we think. As long as the method is done correctly, it will be delicious. Come and learn with the editor!

Ingredients

Main Ingredients

Tomatoes

700 grams

Accessories

1 lemon

Condiments

100 grams of rock sugar

Step 1

Prepare a pot of hot water (About 60 degrees is enough, no need to boil), put the washed tomatoes into the pot, cover the lid, and simmer for 2 minutes. After 2 minutes, you can see that the tomatoes peel automatically

Step 2< /p>

Cut the peeled tomatoes into several large pieces. If there are immature, green seeds in the tomatoes, remove them to avoid affecting the taste

Step 3

Use a blender to smash the tomatoes. Cut the tomatoes into large pieces first and then smash them to avoid losing too much juice during the cutting process

Step 4

Crush the tomatoes Pour the tomato juice into the pot, add rock sugar, bring to a boil and then reduce to low heat. When it cooks until it becomes thicker, stir it with a spatula from time to time to avoid sticking to the pan

Step 5

Cook until it becomes thick and resembles a sauce, squeeze in Add appropriate amount of lemon juice and continue to simmer for three to four minutes

Cooking skills

Complete guide to making sauce at home:

About the use of sugar:

Amount of sugar. Generally, the amount of sugar is one-third of the net weight of the fruit pulp, but you can make appropriate adjustments according to your own taste.

The role of sugar. Sugar is a good preservative. If the amount of sugar is moderate, the shelf life of jam will be longer. Using too little sugar will shorten the shelf life - so you can increase or decrease the amount of sugar according to your taste and needs.

Types of sugar. To make jam, white sugar, rock sugar, or maltose can be used.

The timing of adding sugar and whether to add water should be dealt with on a specific basis:

(1) If it is a fruit with low juice yield, such as apple, papaya, strawberry, etc., After crushing the pulp, add sugar and let it sit for about an hour to allow as much water and pectin in the pulp to precipitate out before starting to cook. For fruits with hard pulp like apples, you need to add an appropriate amount of water and cook them together to help soften the pulp and separate the pectin

(2) If it is a juicy fruit, such as tomatoes, kiwis, etc. , there is no need to let it sit and add water, just add sugar and boil it

(3) In addition, some people shared before: Add sugar twice, that is, add half when it starts to boil, and add the other half when it reaches the juice reduction stage. , will make the finished product more shiny and look more beautiful

About the tools for making sauce:

Pot. You can use a stainless steel pot, rice cooker, casserole... as long as it is not an iron pot

Shovel. It’s best to be wooden, close to nature, I’ll just say this casually

About the preservation of jam:

Add some lemon juice when boiling the jam. Lemon is a good antioxidant and can help extend the life of the jam. The key is the purely natural container.

The bottle containing jam must be clean, dry, oil-free and water-free. Boil it in boiling water before use, or steam it for a few minutes, then dry it before use. When eating jam, please also use a clean and water-free spoon

to bottle it. There is no need to wait for the jam to cool down completely before bottling it, you can bottle it when it is warm.

If you really make too much at one time, pour some honey on the surface after bottling, then turn the bottle upside down to form a better seal, cool it and then put it in the refrigerator to refrigerate

Refer to "Gourmet Jie"

I hope my answer will be helpful to you, and I wish you a happy life!