Pure natural tomato sauce

Overview

What I’m going to make today is red and natural tomato sauce. The inspiration came from a dish in my father’s New Year’s Eve dinner, pomfret with tomato sauce. When I was about to cook it, I realized that I didn’t have any tomato sauce at home. My father had an idea and used tomatoes to season it slightly, and made an original, healthy version of pomfret with tomato sauce without any additives. Dad's version of healthy tomato sauce is naturally not as finely made, and there are still large chunks of pulp in it, but the taste can be said to be exactly the same as the tomato sauce you buy. Homemade pure natural tomato sauce, sour, sweet and delicious, no additives, no preservatives, let those pigments and chemicals go to hell... In fact, the principle of making tomato sauce is the same as that of making jam. First crush it, then heat and stir to taste. Homemade seasonings are naturally not as long-lasting as those bought from outside, but with proper handling, they can still be stored for a period of time. After all, there are no preservatives, so don’t make too much at one time and eat it over time to prevent bacterial growth.

Tags

• home cooking
• private kitchen
• preparing meals
• homemade ingredients
• children
• breakfast
• winter recipes
• fast food
• lemon
• rock sugar
• fresh tomatoes
• salt
• water

Ingredients

Steps

1. 1 Prepare the tomatoes, rinse them with running water, remove the stems, and cut a cross on the bottom of the tomatoes with a knife

   

2. 2 Soak the scored tomatoes in boiling water, as shown in the picture, so that the skin can be peeled off easily

   

3. 3 Cut into pieces, put in a food processor, and puree

   

4. 4 If your machine is equipped with a filter, you can make it more delicate. Add about 20ml of water and beat together

   

5. 5 Pour the beaten tomato puree into the pan, slowly heat it over low heat, and bring the tomato puree to a boil

   

6. 6 Add a small piece of rock sugar (30g), heat over medium to low heat, and stir constantly. This process requires patience. (For the step of adding sugar, you can first put a small piece in to try, then add lemon juice and stir evenly, taste it, and then increase the specific amount of sugar according to the taste you want. It does not have to be 30g)

   

7. 7 When the rock sugar dissolves, squeeze in a little lemon juice and continue stirring

   

8. 8 Add a little salt, mix well, cook the tomato puree until thick, turn off the heat and can