Ingredients of homemade tomato sauce: 6 ripe beef tomatoes, 1/4 onions, 1/2 garlic cloves, 1 bay leaf.
Seasoning: salt 1/4 teaspoon, sugar 40g, a little white pepper, lemon half juice (or white vinegar and red wine vinegar 25ml).
Tools: glass jar (need to be disinfected first)
Prepare a pot of boiling water, cover it in a glass jar and cook for about 3 ~ 5 minutes, then drain it and put it on a shelf for later use. ※.
Cooking steps:
1. Cross the bottom of the tomato with a knife and cook it in boiling water until the skin and meat are separated. Take it out and rinse it with cold water, and you can easily peel off the tomato skin.
2. Dice the onion, mince the garlic, and cut the tomato into pieces after removing the pedicle. All these are put into a blender or food processor and mashed into a paste. It needs to be diluted to paste.
3. Put the tomato sauce and bay leaves into the pot, bring to a boil over low heat and stir. When the water is slightly dry, add sugar, salt, lemon juice, white pepper and other seasonings, stir well, adjust to your favorite taste while stirring, and stir for one day. The amount of sugar and salt can be adjusted according to personal preference. If you do it yourself, it is recommended to reduce salt and sugar. However, sugar also has antiseptic effect, and too little proportion will shorten the shelf life.
4. Cook to a certain consistency, gently scrape with a spoon, and there will be traces in the pot. You can see the bottom of the pot, and the sauce will not be covered immediately, indicating that the concentration is enough and you can turn off the fire. Take out the laurel leaves. The consistency, salinity and sweetness can be adjusted while cooking, which is the advantage and interest of homemade sauce!
People who like smooth taste can filter tomato sauce once with a sieve to remove particles and tomato seeds. 6 Put the tomato sauce in a glass jar while it is hot, seal it, put it upside down in the pot, add five tenths of water, and turn off the fire after boiling over low heat. Or put the glass upside down in the inner pot of the rice cooker, add 1 glass of water to the outer pot, and steam until the switch is switched off.
This step is to use high temperature to make the canned food produce vacuum effect, so that the sauce can be kept fresh more thoroughly.
Preservation method: after the sauce is cooled to normal temperature, turn it back and put it in the refrigerator for preservation. Every time you use it, you must dig it with a clean and dry spoon, which can be stored for about 1 month. The method is not complicated and contains no preservatives. It is recommended to use a small amount each time to make it fresher! If you want to make a large amount at a time, you can put the sauce in an ice box and take out one serving at a time.
The redder the tomato color, the more ripe and soft it is, and the brighter the finished product color will be!