How to balance acidity in tomato sauce?

Arre, tomato sauce ki acidity toh common problem hai, yaar! Actually, if you add a tiny bit of sugar or some grated carrot while cooking, it balances it out nicely. Aur agar bahut zyada acidic lag raha hai, toh thoda cream ya milk bhi daal sakte ho, but that's for taste too.

For tomato sauce, a pinch of baking soda can help. It neutralizes the acid a bit. Hope that helps you.

For tomato sauce, a little bit of sugar can cut the acidity, but as a diabetic, I have to be very careful. I prefer adding a pinch of baking soda, or finely grated carrots to achieve that balance without extra sugar. Always choose natural sweeteners like jaggery in very small amounts if you must.

Look, for balancing acidity in cooking, a little sugar or baking soda is culinary common sense. But if you're asking because you personally get a lot of acidity, don't just 'balance' your food and ignore it. Consult a doctor. Cooking tips are fine, but health issues need medical attention.

Bro, for tomato sauce, my mom always adds a tiny bit of sugar or sometimes a spoon of fresh cream at the end. It takes away that sourness. You can also cook it longer on low heat, that helps mellow it out.

Tomato sauce always gives me heartburn, even if it's mild. Does anyone else feel super sensitive to it? I try adding sugar, but then I worry about too much sugar. Is there a better way to make it less acidic without adding weird stuff?