Add a tablespoon of sugar.
2006-12-27 06:04:53
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answer #1
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answered by Firespider 7
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There are four factors that contribute to the natural acidity of a tomato sauce: The juice, peel, seeds, and overcooking.
You cannot 'de-acidify' a product by cooking it longer. In fact, long cooking reduces the mass by 'cooking off' the liquid present thus concentrating the acid already present in the product. This results in the same acidity started with but in a mass that is now reduced by most likely a fourth or a third.
Adding sugar or salt - both of which have a natural affinity with tomatoes - should be a personal preference and not to counteract and mask a problem. A little sugar, just to enhance the tomato's natural sweetness yet not enough to be noticed at first taste is all that is needed. The amount will vary from batch to batch.
The best fix is to add a PINCH of baking soda. Baking soda will counteract some of the acidity. Use it sparingly, a little goes a long way. Sodium is a byproduct of this reaction, so adjust your salt measurement accordingly.
2006-12-27 09:02:51
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answer #2
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answered by Chris, CC 1
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As maximum human beings right here reported, sugar is the main common thank you to decrease the acidity in tomato sauce. yet another approach is to cook the tomato sauce for a very long term, this would enable for the needless to say happening sugars in the tomatoes to return forward a sluggish cooker/ crockpot is sweet for this. i'd additionally go basic on the zucchini and on the quantity of time you go away the bay leaf in. stable success on your seek for the suitable tomato sauce.
2016-12-15 09:08:53
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answer #3
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answered by ? 4
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First start with the best tomatoes & squeeze the seeds out with your hands (not a food processor) -- by acedic you may mean bitter; the seeds cause a bitter taste. San Marzano's are the best, or try vine ripened - no need for sugar.
2006-12-27 06:42:03
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answer #4
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answered by MB 7
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I've heard both carrots and sugar... aside from just adding *more* of any other ingredient that's already present to more outweigh the tomato in general.
Diane B.
2006-12-27 07:48:10
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answer #5
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answered by Diane B. 7
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cook it longer, the acidic taste will go away. browning some finely chopped carrots & onions will also smooth it out w/o adding sugar.
2006-12-27 07:04:55
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answer #6
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answered by miso_horney_2 2
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there are low acid tomatoes on the market. or you may grow your own.
mr. stripy or
yellow tomatoes
2006-12-27 06:10:08
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answer #7
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answered by kitchenwitch 2
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Add a pinch of baking soda
2006-12-27 22:53:52
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answer #8
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answered by lorriefur 2
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Add a little bit of baking soda
2006-12-27 06:05:44
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answer #9
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answered by scrappykins 7
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Add sugar. I prefer powdered.
2006-12-27 09:51:25
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answer #10
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answered by jetratkat 3
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