Ripe tomatoes - 1 kg
Salt - 1/4 teaspoon
Pepper powder - 1 teaspoon
Sugar - 4 tablespoons or taste
White vinegar - 1/4 cups
Ready system
Cover with tomato in boiling water. After 4/5 minutes boiled tomatoes, boil and cool. Blend the boiled broth tomatoes Tomato juice with a strainer, take it in a pot. Pour the medium and put the pot in the stove. Stir with salt, sugar, pepper powder and white vinegar. After a while you have to stir. If you get well then reduce the stove to reduce the medium. More than 20 to 22 minutes should be kept in the stove. Slowly after a while. Once the water is dry, it has become sauce. Cool down and save the jars. You can eat frozen 3 to 4 months to cook tomato sauce.
If you want to save for a long time
Vinegar works as a natural preservative. It will be good for a few months. However, if you want to preserve tomato sauce throughout the year, you will need to mix the preservative. For that, add 1 liter of acetic acid to 5ml liter and sodium benzoate mixed with half gram. Before mixing, sodium benzoate will swallow in clear water.****
