Tomatoes are just one of the acidic vegetables. In every meal, you can see plants being added in every recipe and if not, they are usually eaten raw. You can juice it, cook it, grill it, bake it, or eat it as it is. Tomatoes are also used in making tomato sauce which is an essential sauce in spaghetti. Many are curious how to reduce the acidity of tomatoes. One common notion is by adding sugar to the tomato sauce. But, does sugar really minimise the acidity in the tomato sauce?
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Simple Ways How to Reduce the Acidity of Tomato Sauce
Sugar and the Acidity in Tomato SauceHow to Scale Back the Acidity in Tomato SauceWhat You Need to Know When Impeding the Acidity in Tomato SauceOther Ways That You Can FollowAdd Some WineWhat You Can Do
Sugar and the Acidity in Tomato Sauce
Let’s go back to the question: can sugar reduce the acidity in tomato sauce? Since everyone believes that sugar has something to do with the pH level of tomatoes, everyone adds sugar in tomato sauce. However, scientists explain that acid found in fruits and vegetables is not reactant to sugars. This means weak organic acids such as citric acid, salt acid, and malic acid has no reaction with sugar.
Although they serve as catalysts in reactions, the acid doesn’t react. It leaves no change in the acidity of the tomato. If you notice, sweet and sour are the 2 antagonist tastes which can be altered once one of it is added to another. If you add fresh, you can reduce the sourness. In short, you can alter the sourness of the taste but you cannot change the acidity.
While people think that sugar can also change the acidity just like the sourness, you can actually cover the bitterness instead. So, individuals who are prone to acid reflux can still apprehend, regardless of the proportion of added sugar, if your sauce is acidic to start with. And so to answer the question, sugar cannot reduce the acidity of the tomato sauce but it can only cover it.
It was found out that almost all of the people that favor adding sugar to tomato sauce conjointly tend to let it stewing on the rear burner for hours. They believe that it produces flavor; however, the water evaporates leaving the acid behind, which makes the acidity more concentrated.
How to Scale Back the Acidity in Tomato Sauce
When creating a sauce out of acidic ingredients, the bitter and acidic taste will be dominant at first. Adding your customary seasonings could facilitate, however extra ingredients could be added to the sauce to scale back the acidity in order that it may be delectable and palatable, yet balanced.
Here’s What You Will Need:
Parmesan or Romano cheese (optional)
1. If you are making a tomato sauce, slice the tomatoes and remove the seeds before putting it in the blender. It is important to remove all the seeds because this adds up to the high acidity of the tomato.
2. In a pan, mix in the oil, fat drippings, seasonings, and the blended sauce. Let it simmer on medium heat for 5 minutes.
3. Add a quarter teaspoon of baking soda and thoroughly whisk it until combined.
4. Let it cook for another 5 minutes on medium heat. Allow the sauce to simmer on low heat for about an hour. Take note that the longer the simmering time, the better the mixture of the ingredients.
5. While simmering, you can taste the sauce to check whether the acidic taste is still present. If you can still taste it, mix another quarter teaspoon of baking soda and stir.
6. Add in the cheese if you wish. The parmesan or Romano cheese serves as a supplemental solution if you are making a tomato sauce. The calcium found in cheese could also neutralize the acidity of the ingredient.
Tips:If you want to mask the bitter taste of the sauce, you can add sugar but it does not remove the acidic features.
Choose tomatoes with low to moderate pH level. There are varieties of tomatoes that have little acidity which you can use. This includes the green tomatoes and Grosse Lisse.
What You Need to Know When Impeding the Acidity in Tomato Sauce
There are various ways on how to lessen the acidity of the tomato sauce. Although sugar cannot actually reduce the acidity, you can make use of other methods. It depends on you whether you want to use fresh or canned tomatoes as long as you follow the right way of making it. Here’s what you need to know to impede the acidity in tomato sauce:
1. When making a sauce, it would be better to limit your cooking time. Simmering the sauce for the whole day will only make it more acidic. The longer it cooks, the more concentrated the sauce becomes. Experts say that the cooking time should not exceed to about an hour and a half.
2. You can add white or brown sugar when making tomato sauce. Since each tomato differs in taste and acidity, the amount of added sugar will also reverse. You can add a half teaspoon of sugar at a time when the tomato sauce is nearly done. Just insert the right amount of sugar enough to impede its acidity.
3. If you want a healthier dish, you can substitute the table sugar with vegetables rich in sugar like the carrots. Carrots help in lowering the acidity of the sauce as it releases its natural sugar.
Other Ways That You Can Follow
There is actually no proper way of making a spaghetti sauce. What is important is your sauce should be filled with delicious yet healthy flavors. In order to achieve this, here are some useful ways which you can follow in your next spaghetti sauce journey, aside from those as mentioned earlier:
Add Some Wine
If you are looking for an additional flavor in your tomato sauce, you can add red or white wine. The red wine enhances the richness and heartiness of the sauce. On the other hand, the white wine gives out a fruity and pleasant flavor. Add the wine during the early cooking process once the vegetables have thawed. Allow the wine to cook until the alcohol pan out. This will leave amazing flavors for your tomato sauce.
Broil the Tomatoes
When making a tomato sauce, try roasting your fresh or canned tomatoes first. This process will totally alter the potency of the sauce. Seared tomatoes boost the hearty flavor of the simple, plain sauce. You can quickly broil them.
Coat with Romano or Parmesan Rind
Most of us would have thrown the rind of hard cheese since most do not eat this part. The next time you make a tomato sauce, you can consider adding the parmensa rind of the cheese. This adds up to the flavor of the sauce. As the sauce starts simmering, you can mix in the rind until it melts. Stir the mixture and remove the undissolved rind before your serve the dish.
Add Some Butter
Butter can make your tomato sauce rich, creamy, and fluffy. You can add a few tablespoons of butter to enhance the taste of the sauce.
Try Adding Anchovies
If you are worried that the sauce will incorporate a fishy taste, you are wrong. You can consider adding 1 to 2 fillets of anchovies or a glob of anchovy paste. This will create a unique and delicate flavor with a delicious umami feature.
What You Can Do
Before making a tomato sauce for your spaghetti or pasta, you can try exploring other options that will help you minimized the acidity. This is especially for people who are susceptible to heartburn. If in case you cannot figure out the best taste, you have to taste every now and then as you add some more seasonings to it. Do this until you achieve the taste that you want.