2, peeled, with a knife to the tip also wrist to go, this is in order to eat up later without having to spit the skin to do convenient.
3, the peeled tomatoes crushed into the pot, standby.
4, open fire, start simmering tomatoes, the fire is not too big, medium heat can be.
5, constantly stirring, so as not to stain the pot.
6, the foam skimmed off, almost cooked when put into the salt, chili, garlic to taste.
7, boiled, dry for a while to become cool, not easy to bad, stored for a long time.
8, bottled, stored in the refrigerator or a cool place.