How to Make Natural Tomato Sauce 如何自制天然番茄酱

Homemade/DIY Natural Tomato Sauce:

servings – 600 ml sauce


  • 1 kg fresh and ripe tomatoes
  • ½ lemon (squeeze the juice)
  • 1 tbsp corn starch (mix with 1/4 cup water)


  • 1 tsp salt
  • 3 tbsp sugar


  1. Boil 2 liters of water in a large stock pot over high heat.
  2. Place ice cubes and ice water in a big mixing bowl (to cool down the blanched tomatoes later).
  3. Slice a shallow “X” into the bottom of each tomato.
  4. Put the tomatoes in the boiling water and blanch until their skins start to wrinkle and split; then transfer them into the ice water to cool off.
  5. Strip the skins from the tomatoes, remove the cores and cut into chunks.
  6. Put the tomato chunks into a blender and pulse until smooth; strain the puree to remove the seeds by using a spoon to press the puree through a stainless steel sieve.
  7. Bring the tomato puree to a simmer over low heat, stirring occasionally and simmer for another 45 minutes.
  8. Add lemon juice, sugar and salt; stir well.
  9. Add corn starch paste to thicken the sauce; stir well.
  10. Turn off the heat and let the tomato sauce cool off.
  11. Serve or transfer it to a jar and keep under refrigeration for later use.
  12. Enjoy!