1. First clean all the tomatoes and pick out the broken ones and set aside. Put it on a breathable tool to dry the water. Today's pickled tomatoes are more pure, wash some more glass jars that you need to use and dry the water.

2. The next day, when the tomatoes are completely dry, crush some of them with an eraser. The pan and tools here should not get water or oil on them.

If you don't like to use the eraser, you can also just peel the tomatoes in boiling water and cut them into small pieces with a knife.

The tomatoes are kneaded and there is no need to add any seasoning inside.

3. Put the kneaded tomatoes directly into a clean glass jar without adding water or oil.

After filling, tighten the glass jar lid. If you are afraid of insecurity, you can also loosen the lid slightly. Steam it in a pot and tighten the cap while it is still hot.

I remember when I was a kid, my family pickled this ketchup in a bottle used for infusion at the health center. It was a small bottle with a rubber cap. This bottle was pickled in ketchup and washed and reused next year.

4. Cover all the lids and put them in a pot to steam. Here when steaming remember to pour cold water into the pot, not hot water, and put the bottle with tomatoes directly into it.