Tomato sauce Making tomato sauce is easy to learn and requires no special setup or utensils. The sauce made by this method is preserved for six months and the taste is as delicious as fresh tomatoes. Please try it. 1. Raw material selection: Choose fresh fruits with large and neat rows, good ripeness, thick flesh, few sap, few grains, high dry matter content and no rot and no pests and diseases. 2. Washing of raw materials: First, the tomatoes were rinsed with water to remove sediment and impurities, and then immersed in a 3000 ppm aqueous solution of dishwashing detergent for 5-10 minutes while stirring twice by hand. Finally, remove the tomatoes and rinse them with water. 3, raw material processing: first dig out the handle pedicle (not too deep, so as not to juice out), and then the tomato into the hot water at about 95 °C for half a minute, remove and throw in the cold water quickly peel the skin. 4. Container Preparation: Pack the available glucose bottles, wine bottles, glass cans, glass beverage bottles, etc. as containers, and prepare the stoppers or seal caps. First, wash the bottle inside and out, then boil the bottle in the pot for more than 10 minutes. The water in the pot is required to be clean water, and all the bottles can be submerged. Finally, the bottle is taken out with water. 5, processing: will remove the pedicle, skin tomatoes into the pot steamed for 5 minutes, remove and mashed to make tomato mud, and then steamed for 5 minutes. Stop after a little flameout and finally open the lid to let the tomato puree naturally cool. 6, bottling: first the bottle of water is poured out, while the hot tomato mud into the bottle with a funnel, leaving a small gap in the bottle, drop a little wine on top, and then cover the plastic cover or tighten the sealing cap can be . 7. Quality requirements: The sauce body is red and consistent with the color of the tank, the texture is even, and the viscosity is moderate. It has the original flavor of tomatoes and no other odor.