How to Make Tomato Sauce at Home

You can buy tomato sauce in the supermarket or make it yourself. The method of making tomato sauce is relatively simple and requires few ingredients. You only need to prepare an appropriate amount of tomatoes and rock sugar. In order to enhance the taste, you can also add lemon, which will make the taste better. If you have a food processor at home, first crush the tomatoes, then put them in the pot and simmer them slowly over low heat to make delicious tomato sauce.

How to Make Tomato Sauce at Home

Main ingredients: 700 grams of tomatoes, auxiliary ingredients: 1 lemon, seasoning: 100 grams of rock sugar

1. Prepare a pot of hot water (about 60 degrees, no need to boil), put the washed tomatoes into the pot, cover it, and simmer for 2 minutes. After 2 minutes, you can see that the tomatoes will peel automatically.

2. Cut the peeled tomatoes into several large pieces. If there are unripe, green seeds in the tomatoes, remove them to avoid affecting the taste.

3. Use a blender to crush the tomatoes. Cut the tomatoes into large pieces first and then crush them to avoid losing too much juice during the cutting process.

4. Pour the crushed tomato juice into the pot, add rock sugar, bring to a boil and then simmer over low heat. When it becomes thick, stir it with a spatula from time to time to prevent it from sticking to the pan.

5. Cook until it becomes thick and looks like a sauce, squeeze in some lemon juice and continue cooking for three or four minutes.

Cooking skills : A complete guide to making sauce at home: About the use of sugar: 1. The amount of sugar used. Generally, the amount of sugar is one-third of the net weight of the pulp, but you can also make appropriate adjustments according to your taste - anyway, if you look carefully, you will find that the proportion of sugar I use each time is not fixed. 2. The role of sugar. Sugar is a good preservative. If the amount of sugar is moderate, the shelf life of the jam will be relatively longer. Using too little sugar will shorten the shelf life - so you can increase or decrease the amount of sugar appropriately according to your taste and needs. I suggest not making too much at a time, so that you can change the flavor frequently. Secondly, if you don’t need to keep it for a long time, you can use less sugar. 3. Types of sugar. To make jam, you can use white sugar, rock sugar or maltose. Rock sugar makes the finished jam more shiny, and maltose can increase the viscosity. Personally, I like to mix rock sugar and white sugar instead of maltose, because I find that after the jam is cooked, it will become much thicker after being left for 1-2 days. Of course, if you are a perfectionist and pursue the perfect sticky effect, it would be a good idea to use some maltose. 4. The timing of adding sugar and whether to add water should be dealt with on a case-by-case basis: (1) If the fruit has a low juice yield, such as apples, papayas, strawberries, etc., after the pulp is crushed, sugar should be added and "let stand for about 1 hour" to allow as much water and pectin as possible to be "precipitated" out of the pulp before starting to cook. For fruits with harder flesh, such as apples, you need to add an appropriate amount of water to boil them together to help soften the flesh and release the pectin. (2) If the fruit is juicy, such as tomatoes and kiwis, there is no need to "let it stand" or add water. Just add sugar and boil it. (3) In addition, someone shared this before: adding sugar twice, half at the beginning of cooking and the other half when the sauce is reduced, will make the finished product more shiny and look more beautiful.