First, disinfect the glass bottle in boiling water. (You know you put cold water in it and boil it, right^^;;;)

Wash large tomatoes clean and cut out the top and hard wick

Place wick side down in a pot, cover and simmer gently over low heat.If you're worried about pressing it, you can add 1-2 spoons of water

After more than 20 minutes, tomatoes produce this much moisture.Then change the heat to medium low

If you boil it a bit more, the skin will peel off.Remove the skin and boil down the soup as much as you want.When it cools down to a certain extent, put it in a sterilized glass bottle (and keep it 14 or 15 times). The amount of Holtomato came out as a commercial tomato sauce bottle.

This time, I'll make it with jujube cherry tomatoesWash thoroughly and make a cross cut on the top

Blanch in boiling water for 30 seconds to 1 minute

Let cool in ice water

It's easier to peel off the skin because the cuts are slightly open

Jujube cherry tomatoes are hard at the back, so I cut them off

Place the peeled tomatoes in a pot and bring to a boil with 1 cup blanched tomatoes

When it starts to boil, bring to a simmer over low heat.There's a lot of water, right? ^^

Bring to a boil and turn off the heat to the desired concentration

Please put it in a sterilized glass bottle.There was a small amount left over from the commercial tomato sauce bottle.Add cold water to the glass bottle containing holtomato and bring to a boil. (1 bottle of low water holtomato and 1 bottle of bell holtomato together)

Remove the hot-boiled glass bottle and turn it upside down for more than half a day.It's to get rid of the air in the bottle.Holt tomatoes made like this can be stored in the refrigerator for up to three months.I think it'll be useful to make tomatoes now^^