Homemade tomato sauce that you can eat with confidence
Overview
The tomatoes grown in my yard are bearing fruit, and there are too many of them. Some of them went bad before I had time to eat them. My husband told me to eat four or five of them every day. I'm tired of eating it every day for as long as I want. Then I thought about it, I just made tomato sauce, put it in the refrigerator, and put some in it when cooking. However, I accidentally made pulled tomato sauce. No matter what, as long as you can eat anything.
Tags
Ingredients
Steps
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Wash the tomatoes
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Cut the tomatoes into small pieces with a knife, first pour a part of it into the soymilk maker, add water to the water level and start blending with the juice function
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After beating, pour it into a basin
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Pour the other half of the tomatoes into the soymilk machine, then pour the tomato juice you just brewed up to the water level, and use the juice function to blend
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Pour all the twice-beaten tomato juice into the pot. I use an induction cooker and start cooking on high heat. After it boils, switch to medium heat. Keep stirring during this period to prevent sticking
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After about an hour, the tomato juice in the pot will become thicker and thicker, and the water content will be almost reduced. It should not be too dry. Put some salt in it, turn off the heat and let it cool
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After cooling, pour into the prepared glass, tighten the lid, and store in the refrigerator
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Preservative-free condiments are a success
