How to make a home version of tomato sauce
(1) Prepare four tomatoes, cut into cubes and add a handful of rock sugar and leave for half an hour or so until the pectin is fused.
(2)Put it in a non-stick pan and boil it, keep stirring it to avoid it oozing out after boiling, you will spend a lot of time to pack it up and it is a waste, so be diligent and stir it while boiling.
(3) When you reach the boiling point, turn the fire down and keep stirring.
Add a tablespoon of honey when you reach the thickening mode.
Store in sterilized jars at about 10 degrees Celsius and finish eating as soon as possible.
Tips for picking tomatoes
A look at the color. Naturally ripened tomatoes are red with white sand spots in the red, with some green at the tip, while ripening the whole fruit is red. With natural ripening, the redder the color, the higher the lycopene content.
It has been shown that yellow varieties of tomatoes contain only 0.3 mg of lycopene per 100 grams, while red varieties generally reach 2 – 3 mg of lycopene per 100 grams. 3 mg and up to 20 mg. In addition, tomatoes marketed in the summer have higher lycopene content than those marketed in the winter because of the abundance of sunlight and long hours of light in the summer.
Second, look at the shape. Choose tomatoes that are round and evenly shaped. Ripened tomatoes do not have a rounded appearance, and some are oddly shaped. In addition, do not choose tomatoes with green or yellow spots on the skin.
Third, pinch. The sign of ripening tomatoes is soft to pinch, you can gently squeeze or lightly press when buying, generally thin skin is elastic, feel firm and not soft! Best.