Homemade Yellow Tomato Sauce
1.
Wash the tomatoes. Does this color of tomatoes look particularly flattering, but this tomato is really not suitable for ketchup. The skin is too thin, and it is basically juicy. It is best to choose thick red tomatoes.
2.
Bring the water to a boil in the pot, add the tomatoes and blanch them for a minute and remove them.
3.
Remove the tomato skin. This tomato is easy to peel. You don't need to cut each opening and then put it in boiling water to blanch it.
4.
All tomatoes are peeled off.
5.
Break into the cooking cup.
6.
The crushed tomatoes have a lot of juice.
7.
Pour it into a casserole, simmer it slowly on a low heat, and stir it with a wooden spatula from time to time to avoid sticking the pot.
8.
Prepare sugar, salt and lemon.
9.
Add sugar when it becomes thick and add sugar according to your favorite taste. I only added 200g of sugar and it was very sweet.
10.
Adding salt can play a role in antiseptic.
11.
Wash and cut the lemon, remove the lemon seeds, and squeeze it directly into the lemon juice. The lemon has a better antiseptic effect.
12.
Finally, the juice is collected, and the heat can be turned off when it reaches this point.
13.
Put the slightly cooler into the pre-processed container, seal it, cool it thoroughly, and put it in the refrigerator. Note that you must use a clean spoon to take the sauce every time you eat.
Tips:
1. Put it into a processed container while it is hot, seal it, cool it thoroughly and put it in the refrigerator.
2. If you want to eat seedless tomato sauce, you can remove the tomato seeds before entering the cooking cup. In fact, it tastes better if you eat it yourself. You can handle it as you like.
3. Lemon juice is a natural sour agent and has the effect of anti-oxidation to extend the shelf life. If there is no fresh lemon, lemon juice can be used instead.
