Ingredients

3 tomatoes, appropriate amount of rock sugar. If you want to make more at one time, you can add an appropriate amount.

Method

1. Wash 3 tomatoes, make a cross cut on the top, put them in a large container, prepare a pot of boiling water, and pour it from the top so that the water does not cover the tomatoes. That’s it, soak for 2 minutes and peel off the skin from the top of the tomatoes.

2. Cut the tomatoes and remove the stems, immature parts and green seeds to avoid affecting the taste of the finished product. Put it into a food processor and beat until it becomes a fine paste without particles. It will take about 3 minutes. The more delicate the mixing here, the better the taste of the finished product.

3. After the tomatoes are beaten, pour them into the wok, then add an appropriate amount of rock sugar, turn on high heat, stir constantly until it boils, then turn to medium heat, and stir-fry constantly.

4. When the tomato juice begins to thicken, speed up the stir-frying to avoid sticking to the pan. Wait until the juice turns into a thick sauce, squeeze in a few drops of lemon juice, mix evenly, and take it out of the pan. The entire frying process takes about 15 minutes. Lemon juice is a natural sour agent that has the effect of antioxidant and extending the shelf life, so please remember to add some before serving.

5. If you can’t finish it all at one time, you can prepare a sealable bottle in advance, boil it in boiling water to sterilize, then dry the water inside, and then put it in to cook. The tomato sauce can be stored in the refrigerator for 10 days. After all, we make it ourselves without any additives or preservatives, so try not to keep it for too long. When eating, remember to use a clean spoon.