Pure Natural Tomato Sauce
1.
Prepare the tomatoes, rinse them with running water, remove the stalks, and make a cross at the bottom of the tomatoes
2.
Soak the marked tomatoes in boiling water, as shown in the picture, so that the skin can be peeled off easily
3.
Cut into pieces, put in a food processor, and beat into puree
4.
If your machine is equipped with a filter, it can be more delicate, add about 20ml of water, and beat it together.
5.
Pour the mashed tomatoes into a saucepan, heat slowly on a low heat, and bring the mashed tomatoes to a boil
6.
Put in a small piece of rock sugar (30g), heat on a medium-to-low heat, and keep stirring. This process requires patience. (For the step of putting sugar, you can put a small piece of sugar and try it first. After that, add lemon juice and stir well, then taste. Taste, add the specific amount of sugar according to the taste you want, it does not need to be 30g)
7.
When the rock sugar dissolves, squeeze in a little lemon juice and continue to stir
8.
Add a pinch of salt, mix thoroughly, cook the tomato puree until thick, turn off the heat and put it in a can
Tips:
Regarding the processing of tomatoes, how can we better peel off the skin of the tomatoes? There is a good way to make two horizontal and vertical strokes at the bottom of the tomato, not too deep, just gently peel and cut the skin, then prepare a bowl of hot water, soak the tomatoes in it, after a few minutes, go and see, wow, The effect is shown in the process diagram, which is awesome, easy to peel and complete! Regarding tomato puree, it is best to use a food processor. If you install a filter, the prepared tomato sauce will be more delicate. If you are not a Virgo, you don’t need to remove the seeds. In fact, it doesn’t affect anything. The key is tomato processing. The delicate. Regarding the preparation of tomato paste, the process after making tomato paste is very simple. Just like making jam, boil the tomato puree on a low heat, while constantly stirring with a spatula, add sugar and salt to taste, and wait until the tomato puree becomes thick. La. Regarding storage, first, you need to squeeze some lemon juice when making tomato sauce. It is not only a natural color enhancer, but also a natural preservative and stabilizer. The appropriate amount of sugar is also conducive to the storage of the sauce. Prepare a few jars and use Sterilize the boiled water, take it out and drain. After the sauce is boiled, bottle it while it is hot. Press it upside down and let it cool to form a vacuum in the bottle. When you open it next time, you will hear a beep, which is sold on the market. Same as canned food. It is best to fill several vials, take out with a clean spoon each time, and use the amount of one jar one or more times to ensure that the other jars are clean and free from contamination.
