Homemade tomato sauce is fine, but too much acidity can ruin the recipe. Giu Giunti teaches you to put an end to this problem once and for all; Appearance
Tomato is an acid fruit by nature, but often this acidity is so strong that it can hinder the most delicate palates. Sometimes we are not so lucky when we use fresh or peeled tomatoes, they can be so sour that we end up not having so much pleasure in enjoying a delicious tomato sauce.
Over the years I have learned several tips on how to mask this acidity. I added sugar, but it only sweetens the sauce, and depending on how sour it is, we end up sweetening it too much. Another tip is to use carrots, I in particular already use carrots in the middle of the sauté and it brings a very particular flavor, but it is far from taking away the acidity. Last but not least, milk, which in its composition has a certain acidity, that is, it does not even solve the problem of acidity.
What really solves this problem with tomato sauce are the alkaline elements like baking soda or yeast. They react with the tomato sauce leaving it totally acid-free. It should be added in small quantities, for example for 500 g of tomato sauce, half a teaspoon of baking powder or bicarbonate. Once added to the sauce, it foams and leaves the taste totally smooth and without acidity. Take the test and then tell me!
Source: Terra
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