Homemade Tomato Sauce

Name: Homemade Tomato Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 tomato; 1/2 lemon; 1 spoon Rock sugar powder

by Leaf's Little Chef

4.8 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

The baby loves ketchup. When I see it, I am ready to go downstairs to buy it. The baby said: "You make it yourself." The word reminded me, that's right, how healthy you can make it. The shelf life of the tomato sauce sold in the supermarket is like this. Long, what is added in the end, let's make it by yourself, it is simple and convenient, delicious and healthy.

Add some starch according to the original recipe, it may be more viscous, think about it, or not add it, the result is that the dry humidity is very good, and there is no need to add it. The original taste is so good. After the ketchup is boiled, it is ready to add some salt, but after a bite, the sweet and sour taste is simply wonderful. It is many times better than the ones bought outside. It is not exaggerated. It is so delicious. Quickly bottle and seal it. No need to add. Salt out.

It turns out that making your own ketchup is so simple and so delicious. Friends who love food are definitely worth a try..."

Ingredients

Homemade Tomato Sauce

1. Prepare the raw materials

2. After the tomatoes are washed, use the "cross" lightly

3. Use a fork to blanch it in boiling water for ten seconds

4. Tomatoes are peeled, seeded, immature parts are removed, and then cut into small pieces

5. Put it in a juicer and make it into juice

6. Pour into a pot with no water and no oil, turn on a low heat and simmer until thick

7. Add a scoop of rock sugar powder and mix well

8. Squeeze in the lemon juice and boil it for another two minutes

9. After cooling, put it into a sealed glass bottle and store in the refrigerator

Tips:
One: Try to clean the seeds of tomatoes, so as not to affect the taste;

2: If you like very viscous, you can add a little starch;

Three: Don't do too much at one time, and don't store it for too long.