5 tips to remove acidity from tomato sauce –

Pasta with a good Tomato Sauce it’s always a good idea. But if you have trouble finishing the sauce and always end up leaving it a bit acidic… don’t worry. We have listed below some ideas that will help you remove the acidity from tomato sauce in a simple and quick way.

The first step is to understand that acidity is not a mistake in the kitchen – it is just a natural response of the fruit, which can contain high levels of potassium, and which, when cooked, makes this flavor even more apparent. But the good news is that, regardless of the degree of acidity of the fruit, this is really a simple issue to get around – or have you never heard someone say that you need to put sugar in tomato sauce?

Let’s go to the tips:

1

Yeast

Depending on the amount of sauce you are making, a teaspoon or so of yeast can easily solve the taste of the tomato sauce – this is an alkaline substance, which neutralizes the acidity.

two

Sodium bicarbonate

Another super famous tip when it comes to sauce is the use of bicarbonate to adjust the taste. Depending on the amount, a teaspoon or a coffee spoon is enough for this.

3

ketchup

Yes, adding a little ketchup, which is already sweetened, can solve the sourness. But, here, care is needed: after all, the sauce will gain another flavor when an industrialized product like this is added to the mix. It all depends on your goal with the dish.

4

Carrot

This is another of those super famous and old culinary tips: to remove the acidity from the tomato sauce, just put a carrot in the pan, when it’s time to find out. This root is naturally sweeter and “absorbs” the acidity of the environment, balancing the taste.

5

Sugar

The best-known tip of all, for sure. Adding a teaspoon or coffee spoon (depending on the amount of sauce) is enough to solve the acidity issue, but, again, care must be taken here: too much sugar can make the sauce too sweet and you will end up unbalancing the flavor by adding more salt to compensate.