Steamed tomato sauce

Steamed tomato sauce

Introduction:

"In order to eat the original tomatoes in winter, whether it is used for cooking or soup, this is the best way to keep the shape and taste of tomatoes. I've kept tomatoes for my mother's basement, and now there are bottles that used to make sauce. "

Production steps:

Step 1: Disinfect appliances

Step 2: wash the tomatoes

Step 3: cook the tomatoes for one to two minutes to remove the skin.

Step 4: peeling

Step 5: cut small strips

Step 6: Bottling

Step 7: cook for 15 minutes

Step 8: open the cap, clean the bottle mouth with alcohol, immediately close the cap, and then turn off the fire.

Step 9: remove from the pan and let cool.

Step 10: it's not a trick. I put it upside down to seal it. I poured oil into the bottle in front of the cover, and covered the sauce with oil to block the air.

Step 11: when it's cool, you can put it in a shady place for a few months. After the tomatoes go to the market, you can unseal them for cooking and soup. Once it's opened, eat it as soon as possible.

Materials required:

Tomatoes: right amount

Note: 1. Bottling must not be full, boiling will heat up. 2. Cover first and then turn off the fire. Be careful not to burn your hands. 3. We all know this kind of small mouthed bottle, which is easy to guarantee the quality. It's easy to operate with large mouthed bottle, but it's easy to enter the air, so it's rarely used.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original