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Tomato sauce

Tomato sauce (post #71762)

user-784077 on Thu, 12/13/2012 - 04:19

Cooking Discussion

How do you cut down the acid in tomato sauce

acid (post #71762, reply #1 of 3)

by Pielove in reply to user-784077 [original] on Thu, 12/13/2012 - 07:40

Are you making your own sauce, or doctoring a prepared sauce?

Making my own sauce but the (post #71762, reply #2 of 3)

by user-784077 in reply to Pielove [original] on Thu, 12/13/2012 - 14:20

Making my own sauce but the tomatoes are acidic and I want to make it sweeter

tomato sauce (post #71762, reply #3 of 3)

by Pielove in reply to user-784077 [original] on Thu, 12/13/2012 - 15:18

Hi there!

Some people add a little sugar to balance out the acid, but other people (people who no longer post to this forum, haha) think sugar in tomato sauce is a horrible idea. I like to us some sauteed onion and a little grated carrot, which add some subtle sweetness while also adding nutritional value. My marinara has red wine in it, so it can be doubly acidic.

I've heard of using baking soda to reduce acidity, but it sounds like a bad idea-- just a little too much and you have flat (or worse, soapy) tomato sauce. Here's a chowhound discussion:

http://chowhound.chow.com/topics/298683

Just between you and me, a pinch of sugar would be just fine! I've also had good luck using a little white vermouth to de-glaze the pan after sauteeing onions.

Good luck-- what are you making with the tomato sauce? I'm making spaghetti and meatballs!

Cheers, Jen