Wash the tomatoes and blanch them in boiling water for a while until the skin splits. Remove and let cool slightly before peeling off the skin (during this process, quite a bit of liquid will come out from the tomatoes; this tomato juice is useful! I'll introduce its use in another post).

Transfer the peeled tomatoes to a food processor, grind them into paste, and then strain out the seeds (see image one for reference).

The strained tomato puree is shown in image two.Tomato SauceJuice

Place the strained puree in a stainless steel pot and bring it to a boil. Then reduce heat and simmer while stirring constantly to prevent burning. Once it has reduced by half, add a little salt and continue cooking for a few more minutes (see image three).

After the tomato sauce cools down, transfer it into clean bottles. Add a small amount of high-proof alcohol, close the lid tightly, and store in the refrigerator.

Note:

When making tomato sauce or using it, avoid contact with water and oil.

Adding salt and high-proof alcohol helps prevent spoilage.