Whenever I make tomato sauce for pasta or curry, it always turns out a bit too acidic, which sometimes gives me a bit of heartburn. My mother-in-law says I should add sugar, but I don't want it to be sweet. Is there any other trick to reduce acidity in tomato sauce?
5 months ago
Yes, I agree with using ripe tomatoes, and adding a pinch of sugar at the end helps balance the sharp sour taste easily.
5 months ago
Adding a tiny bit of grated jaggery or a pinch of baking soda works beautifully to neutralize the tomato acid. However, if eating even a small amount of sauce causes intense burning in your chest or throat, please consult a medical specialist.
5 months ago
I used to just put sugar in my pasta sauce to hide the sourness and ignored my severe heartburn for a whole year until I got a bad ulcer. Please don't just mask the acidity of food if your stomach is constantly hurting; get a proper medical checkup done.
5 months ago
Hello beta. Whenever you make tomato sauce, try using a pinch of roasted cumin powder or a tablespoon of milk cream right at the end. It softens the sharp acidic edge of the tomatoes and makes it very mild for the stomach.
4 months ago
My physician actually explained that high tomato acidity can irritate the esophageal lining. He advised me to peel and deseed the tomatoes, and cook them with a bit of butter or heavy cream to coat the stomach wall and reduce reflux.
3 months ago
Bro, my mom taught me this trick. Just throw in a whole carrot or a small potato while boiling the tomatoes, then discard it before blending. It sucks out all the excess sourness and the sauce tastes amazing.
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