1, blanch the tomatoes and peel them, squeeze them with your hands.

2, put into a pot, add icing sugar, lemon juice, low heat and cook for more than half an hour, during which time you have to stir to prevent the bottom of the paste.

3, when the soup is thick, no water, add salt and mix well.

4, the sauce while hot into a dry clean bottle sealed, to be cooled in the refrigerator.