FIELD: food industry.
SUBSTANCE: tomatoes are strained into puree. Obtained tomato mass is boiled. 2-5 minutes before boiling ending sugar and table salt mixed with strained citrus peels and maturated at 15-25°C during 10-20 minutes are mixed with it. After that components taken in specified ratio are mixed and hermetically sealed.
EFFECT: invention allows to produce tomato sauce which contains natural components, enriched with vitamins C, B1, B2, PP, fiber, organic acids, ether oils, pectin substances, kalium, calcium, magnesium, phosphor and iron salts.
1 tbl, 1 ex
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