How to take acidity out of tomato sauce?

Tomatoes sometimes get so sour, ho na? I just add a tiny pinch of cooking soda while the sauce is boiling. It fizzes a bit and then the acidity is gone, haan na.

I always cook the tomatoes for a longer time on a low flame with a splash of olive oil to let the raw sourness go. If it's still too tart, I just stir in a tablespoon of butter or cream at the very end to smooth it out.

Chemically, adding a pinch of sodium bicarbonate (baking soda) neutralizes the citric acid in tomatoes. However, if you are suffering from chronic acidity, adjusting your food might not be enough; you should consult a doctor to rule out any underlying gastrointestinal issues.

Just add a small piece of jaggery (gud) to the sauce. It is very good for health and quickly cuts down the sharp sour taste of the tomatoes. We always do this in our village kitchen.

I used to suffer from bad reflux, so I had to find ways to make my food less acidic. Adding a pinch of baking soda is the most reliable trick I've found. It reacts with the acid and immediately tones down the sharpness.

Instead of adding sugar to cut the acidity, I prefer adding a little bit of grated carrots or pumpkin while cooking. It keeps the meal healthy and low in calories while naturally balancing the sourness of the tomatoes.