Ingredients: 6 cooked tomatoes, sugar 150g, a few drops of lemon juice/white vinegar, 3g of salt, half a spoonful of starch, a little water, and an appropriate amount of ginger and garlic juice (optional).
Processing steps:
1. Choose a ripe tomato, wash it, draw a cross-shaped knife edge on it, scald it with boiling water for about one minute, and then peel it off easily.
2. Peel the tomatoes, cut them into dices, put them in a cooking machine and stir them into a paste.
3. Pour into the pot, add sugar and stir well. Cook over high heat until bubbles appear. Turn the heat down and cook slowly until it becomes sticky. Keep stirring in the middle to avoid sticking to the pot. When it is sticky, squeeze in lemon juice, add water to the starch and stir it into a paste, add it and stir it evenly, continue to cook for 5 minutes, and add ginger, garlic and salt.
4. Put it in a sterilized jar while it is hot and seal it slightly.
5. It can be stored in the refrigerator for 1 thoughtful 1 month; It can be stored in a fresh-keeping bag for 3 to 6 months.
Tips:
1. It is better to use rock sugar instead of white sugar for flavor; Ginger, garlic, lemon and salt can be used as seasonings and preservatives, and lemon juice can also protect color.
2. Add appropriate starch thickening when cooking.
3. Put it into a boiled anhydrous canned bottle (the bottle cap is boiled), close the lid and put it in the refrigerator for about 1 month; If sealed with wax, it can be frozen for half a year;
4. Eat as soon as possible after finishing. When taking out ketchup from the bottle, use a clean and waterless spoon, and then cover the bottle cap tightly.
How to eat:
Homemade tomato sauce has no chemical additives. It can be used to make soup, stir-fry, steamed bread dipped in sauce, pizza, pasta, and ketchup biscuits. Make tomatoes while they are cheap!