Because of foreign fast food, many people fall in love with the sweet and sour taste of canned tomato sauce. Its partner also increased from French fries and pizza to bread, salad and so on. Here's to teach you how to make multi flavor canned ketchup at home.

Production method: select mature fresh tomato as raw material, remove the rotten part, soak in water for 30-60 minutes to remove pesticide residues, and then wash with water.

Blanching and beating: the raw materials are put into boiling water for 1-2 minutes and then removed. The peel is removed by hand or directly beat with a household beater (the one with filter screen is better, if not, it can also be pounded manually). Generally, no additional water is added during the beating process. If there is no filter, clean gauze can be used to remove seeds and crude fiber, so that the pulp is uniform and fine.

Flavoring and seasoning: there are two ways to make tomato paste, one is to use fresh tomato as raw material for direct processing, and the other is to filter tomato paste as raw material for reprocessing. There are many kinds of condiments and spices used, and their proportion, methods and types, but there is no certain standard. They can also be added according to personal taste

Formula 1: 1000g tomato, 76g white granulated sugar, 1g cinnamon, 15g refined salt, 0.5g fennel, 6G white vinegar, 0.1g pepper, 0.5g clove, 14g onion, 0.05g nutmeg and 1.5g garlic.

Adding method: first, soak the spices with vinegar for 1-2 hours, and then add sugar and salt when the flavor is strong. After dissolving, filter out the juice and mix it with garlic paste and onion paste.

Formula 2: 2000g tomato, 400g white sugar, 150ml white vinegar, 50g salt, 15g Wuxiang powder, proper amount of onion and garlic powder, a little pepper.

Adding method: soak the five spice powder in white vinegar for 2 hours, then add sugar and salt to make it completely dissolved. After mixing, pour it into tomato paste, and then mix a little onion powder, garlic powder and pepper with tomato sauce.

Heating concentration: pour the tomato puree prepared before into the pot, and stir continuously during heating to remove water. The concentration of tomato paste can be determined according to your own requirements. For example, it can be heated in medium heat for 20-30 minutes, and the longest time should not exceed 40 minutes to avoid burning the pot.

Notice:

In the processing process of tomato sauce, do not directly contact with oil products, so as to avoid chemical reaction and affect the storage life.

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