Step 1

Prepare containers fortomato sauceThe containers, such as wide-mouth jars (any large-mouthed bottles or drink bottles), should be ready with appropriate lids.First, wash the inside and outside of the jars thoroughly (alternatively, you can use fine sand mixed with water to scrub them clean). Then, place the jars in a pot filled with water. First fill the jars with clean water (without a lid) and boil for 10 minutes. Afterward, remove the jars from the water while still containing water and set aside on a rack to dry.

Step 2

maketomato sauceFor pure tomato sauce, wash the tomatoes (in appropriate quantities), place them in a steamer basket,steamafter a few minutes, remove the tomatoes, peel off and discard the skin and stem ends as well as any damaged parts. Crush the tomatoes by hand and put them in a pot to boil.After boiling for several minutes, let the tomatoes cool. Use a spoon to stir and then pour them into jars.

For rich-flavored tomato sauce

Ingredients: 2000 grams of tomatoes, 400 grams of white sugar,vinegar150 milliliters, 50 grams of salt, 15 grams of five-spice powder,onionminced and an appropriate amount of garlic minced,peppera little.

Process:

Select undamaged and pest-free ripe tomatoes, wash them, then steam until cooked. Remove the skin and crush by hand. Strain out the seeds with a clean cloth to retain only the pulp.

2vinegarIn vinegar, soak five-spice powder for 2 hours, then add white sugar and salt, dissolve them thoroughly, mix well, and pour into the tomato pulp.

3 Add an appropriate amount of onion, garlic minced, and pepper to the tomato paste, mix well, and place in a pot over low heat. Stir continuously until thickened, then transfer hot into clean, dry glass jars, cover tightly sealed.Store in a cool, dry place.For Western-style tomato sauceIngredients: 2000 grams of fresh tomatoes,

olive oil

an appropriate amount of garlic minced and onion diced, bay leaf, rum, water, sugar, salt, and pepper as needed.Process:First, wash the fresh tomatoes, place them in a pot to cook until done. After peeling and removing seeds, blend them in a blender.

2

olive oil

In a pan, heat olive oil, add garlic minced and onion diced, stir-fry until onions soften, then add the blended tomato puree.

3 Stir fry together. Add bay leaf, rum, water, sugar, salt, and pepper to taste.

4 Simmer over medium heat until the sauce thickens, remove the bay leaf before serving as tomato sauce.