1. Choose tomatoes with better ripeness, remove the roots and wash them, draw a cross knife on the tomatoes
2. Boil a small pot of hot water, put the tomatoes in the hot water for 10 seconds (count 10), quickly remove
3. Peel off the skin of tomatoes
4. Cut tomatoes into small cubes
5. Pour olive oil (salad oil is also acceptable) into the wok, add butter, the ratio is 1:1, then add garlic cloves and saute until fragrant
6. Add chopped onion and black pepper and stir fry
7. Pour diced tomatoes and stir fry over high heat
8. When the soup becomes thicker, turn to medium-low heat, seasoning: add salt, sugar, pizza spices, etc., until the soup is thick
Tips:1. I personally think that dicing tomatoes is better, and it is not recommended to use a food processor to break them, as that will produce a lot of soup;
2. There must be enough patience to stir fry non-stop to prevent the pot from sticking.
