Pure ketchup

What we're going to do today is a red and colorful pure ketchup. The inspiration comes from one of Dad's annual dinners, eggplant fish, and when you're about to burn, you find that there's no ketchup at home, and Dad uses tomatoes to make a little taste of it, make an original taste of it, without adding a healthy eggplant fish. Dad's version of healthy ketchup isn't that elaborate, and there's a big chunk of fruit in it, but it tastes just like the tomato sauce. Homemade pure, natural ketchup, sweet, sweet sour, no additions, no embalming, to hell with the pigments, chemicals... It's actually the same thing as making ketchup, first crushing, then heating and mixing. Homemade spices can naturally not be stored as much as those purchased outside, but can be stored for some time after proper processing. After all, without preservatives, do not do too much at once, do long food and prevent bacteria from growing。