The invention discloses a method for manufacturing soybean and tomato sauce. The soybean and tomato sauce is prepared from the ingredients of soybeans, tomatoes, flour, edible salt, bruised ginger and pepper of which the weight ratio is 50:100:32:18:3:1. The manufacturing method comprises the following steps that high-quality soybeans are selected, impurities are removed, the soybeans are washed, are soaked in clear water for more than ten hours and are pulled out of the water, and the water is drained off; well-soaked soybeans are put into a pot and are steamed for three to five hours until the soybeans can be in the form of powder when being kneaded by hand; the steamed soybeans are cooled, when the temperature descends to 30-36 DEG C, the flour is put into the soybeans, the soybeans and the flour are evenly stirred and are then covered with cloth, are placed in a position with the room temperature ranging from 28 DEG C to 32 DEG C and are fermented, yellow-green mildew grows on the soybeans in five to seven days, and the soybeans are dried in the sun; the tomatoes are scalded, are pulled out, are peeled, are cut and are put into the sundried soybeans, the bruised ginger, the pepper and the edible salt are added to the soybeans, the soybeans, the tomatoes, the bruised ginger, the pepper and the edible salt are evenly stirred, are put into a clean jar, are covered with cotton cloth, are exposed in the sun and are stirred once or twice a day, sauce fragrance can be smelt in fourteen days, and when turning red and yellow, the sauce can be eaten. The method for manufacturing the soybean and tomato sauce has the advantages of being red and yellow in color and salty, tasty and unique in taste and having tomato flavor.