First, the simple method of tomato sauce 1, scalding fresh tomatoes with hot water; 2. Take a small household pulverizer (if you don't have one, you can also use a meat grinder); 3. Put the peeled tomatoes into a crusher for crushing; 4. Put the beaten tomato pulp into the pot and boil it (it doesn't have to be boiled, but it can be steamed after adding seasoning); 5. Add salt (necessary) and your favorite seasoning; 6. Put it in a clean glass bottle or other container, sealed and protected from light; Attention: ① All manufacturing processes must not be contaminated with oil; ② Attention should be paid to keeping aseptic condition as much as possible. Teach you how to make preserved tomatoes and ketchup. 2. Other methods of tomato sauce 1. Process flow: material selection → peeling → juicing → hardening → cleaning → sugar stain → boiling sugar → baking → finished product. 2. Key points of production: Material selection: choose fruits with less thick meat and juice, full red color but not ripe. Eliminate immature, damaged and rotten unqualified fruits. Peeling: Pre-cook the washed tomato fruit in boiling water for about 1 min, immediately cool it, and peel the tomato. Squeeze juice: dig the pedicle and slit at the fruit handle, and gently squeeze out the juice. Hardening: soak the fruit blank in 0.3% calcium chloride solution for 2 hours. Cleaning: wash the hardened fruit blank with clear water, take out the fruit blank and drain the water. Sugar pickling: Soak the drained tomato fruit blank in 30% sugar solution for about 24 hours, and add 0.3% citric acid to the sugar solution. Sugar boiling: pour the sugar-stained tomatoes together with the soaking solution into a jacketed pot, and slowly raise the temperature to boiling. After about half an hour, put the tomato fruit and the boiled sugar solution into a porcelain jar for soaking 12 ~ 24 hours. Soak for 2 ~ 3 times repeatedly, and increase the concentration of sugar solution each time. When the concentration of the boiled sugar solution reaches 65%, the fire can be stopped, poured into a porcelain jar and boiled for 8 ~ 10 hour, and the tomato fruit is taken out to drain the sugar solution. Baking: put the tomato fruit with drained sugar solution on a baking tray and bake it at 60℃ ~ 65℃ until its water content reaches about 18% and its soluble solid content reaches 70%. 3. Quality requirements: dark red in color, transparent, sand-free, sugar-free, sweet and sour, delicious, with tomato fruit flavor, with sugar content above 65% and water content around 18%. 1. Process flow: material selection → cleaning → trimming → blanching → pulping → heating → concentration → sealing → sterilization → cooling → finished product. 2. Key points of production: Material selection: Choose fully mature fruits with bright colors, high dry matter content, thin skin and thick flesh and few seeds as raw materials. Cleaning and pruning: wash the surface of the fruit and cut off the stems and rotten parts. Blanching: blanching in boiling water for 2 ~ 3 minutes to soften the pulp and facilitate beating. Beating: use a double beater to break the pulp and remove the peel seeds. Heating and concentration: continuously stirring and heating until the solid content is 22% ~ 24%. Can and seal: can and seal immediately after concentration. Sterilization and cooling: sterilize in boiling water at 100℃ for 20-30 minutes, and cool to the tank temperature of 35-40℃. 3. Product quality requirements: the sauce is reddish brown, uniform, sticky, sour and odorless, with a soluble solid content of 22% ~ 24%. [Tips and Taboos on Tomato Sauce] 1, Tomato sauce and olive oil are the best cooking. Cooking tomato sauce with olive oil is recommended by many nutrition experts. 2. After the ketchup is opened, it should be eaten as soon as possible and sealed and refrigerated. Eating ketchup with some foods will produce a lot of calories, so people who are losing weight should eat it carefully. Ketchup should not be eaten with milk. [Tips for buying tomatoes] Try to buy cherry tomatoes. Cherry tomato is a member of the tomato family. Other names for tomatoes are tomato, persimmon and persimmon. The origin center of tomato is the Andes in America, and there are still a large number of wild species in Peru, Ecuador and Bolivia. Millet of Solanaceae. Tomatoes are divided into two complex groups: common tomatoes and Peruvian tomatoes. Common tomato is a cultivated variety; Peruvian tomato is a wild variety. So cherry tomato is the ancestor of tomato cultivation now. Cherry tomato is not only richer in nutrients than large tomato, but also has the characteristics of small fruit shape, bright color and good taste when eaten raw. Yuanmou preserved tomato is processed from cherry tomatoes, which is delicious and a special snack in Yunnan people's daily life.