Making method for tomato black bean sauce

The invention provides a making method for tomato black bean sauce. Specifically, the implementation method includes: removing impurities from black beans and conducting cleaning, adding water to conduct soaking for 5-6h, picking up the black beans and performing draining, steaming the beans at 115DEG C for 40min, carrying out cooling to 35DEG C, inoculating 2.5% Aspergillus oryzae yeast, mixing the mixture evenly, conducting solid thermal insulation fermentation at 28-32DEG C for 24h, raising the temperature to 33-35DEG C, further performing thermal insulation fermentation for 36h, adding 35DEG C warm water to 100%, carrying out stirring and pulping, adding 12% of edible salt, 10% of tomato powder, 5% of soft white sugar, and 1% of ginger powder, and inoculating 12% of a bacillus natto liquid seed and 0.15% of Angel soy sauce yeast, mixing the materials evenly, conducting thermal insulation fermentation at 33-35DEG C for 48h, performing pulp grinding by a colloidal mill, and carrying out sterilization at 90DEG C for 15min, thus obtaining the tomato black bean sauce, which is especially suitable for direct eating, and also can be used as a seasoning for cooking various dishes.