1. The protagonists come to take a group photo. This amount of sauce can make at least two 8-inch pizzas. The self-made sauce does not contain preservatives, so the life span is not very long, and it can be guaranteed for up to one week in the refrigerated state
2. This is the seasoning. Add salt according to your own taste, and you can put more oregano leaves
3. Dice onion and slice garlic
4. Dice the tomatoes. I didn't peel the tomatoes, so I cut them with a knife. It’s convenient to peel it when it’s cooked, but you don’t have to, because it breaks when it enters the cooking machine
5. Hot pot with cold oil, onion and garlic slices until fragrant
6. Add half of the oregano leaves for the first time, and add the oregano leaves twice. The taste is very layered.
7. Add diced tomatoes and stir fry without adding water
8. Stir fry constantly to prevent the pot from sticking
9. Add the remaining seasoning when the tomatoes are about to fry. Oregano, pepper and salt
10. Stir-fry until the tomatoes are transformed and switch on fire
11. Let it cool for a while, put on the artifact, and prepare to break it. Don’t wash the pot at this time, you will have to return it to the pot for a while.
12. Don’t beat it too finely, it looks very good. When you eat this way, you can chew the onion rustle and it tastes great.
13. Return to the pot and stir-fry, the purpose is to remove excess water, which can make the sauce more fragrant and increase the shelf life
14. Turn off the heat when the color becomes darker. Be sure to stir-fry the sauce continuously to prevent it from sticking, and it will pop out if you don't turn it. Turn off the heat when the color darkens, and the sauce will become more viscous when it cools. So there is no need to fry it too much.
15. After cooling, the color becomes darker and has a very strong aroma. Not inferior to the restaurant, the materials are simple.
