Does adding sugar to tomato sauce reduce acidity?

In this article, we will answer the following question: Does adding sugar to tomato sauce reduce acidity? We will tell you the best ways and tricks to reduce tomato sauce acidity before or after cooking it. We will end the article with a simple step-by-step tomato sauce recipe.

Does adding sugar to tomato sauce reduce acidity?

Adding sugar to tomato sauce will most definitely reduce its acidity. Both sugar and baking soda help remove acid from sauces. The challenge is to balance the other ingredients well and not add too much sugar.

If the tomato sauce is homemade, the tomato should be cleaned well, removing the skin and seeds, since these are the most acidic parts of this fruit. This trick is a great ally when it comes to subtracting the acidity of the sauce. It is also important not to overcook these dishes, since an excess of cooking time causes a higher concentration of acidity.

Regarding the preparation of recipes, you must also pay attention to the ingredients. It is clear that in a tomato sauce the tomato is essential, but in a dish that we want to add citrus, for example, it is advisable to think twice about adding acid if it is not going to be the star of the dish.

How to reduce tomato acidity?

To reduce the acidity of the tomato in sauce and prevent subsequent discomfort, there are some steps that we can take into account when cooking, which can help us minimize or reduce acidity.

Tomato sauce, for example, is often the star dressing of every home. In the case of tomato can whether fried, raw or chopped, it is important to add sugar and salt when heating it to reduce the acidity. Both flavors marry perfectly with the acid touch, and sugar is a great ally when it comes to reducing acidity.

The touch of salt on your part will help the sauce not be sweet. This trick can be used both in tomato sauce and in any other preparation that presents an excess of acidity and has a liquid texture, such as sauces, soups, creams, or purees.

Subtract acidity a posteriori

When reflux or heartburn has already manifested itself or when we fear it may appear, the most widely used remedy is sodium bicarbonate. But this trick can help us reduce acidity not only after, but also before. Dare to use it also in your recipes, it will not change the flavor of the dish and you will be acting against reflux before it appears.

Other ways to reduce the tomato sauce acidity

Among the causes of tomato sauce acidity and ways to avoid it:

  • Very ripe tomatoes with a yellowish color are those that are acidic.
  • You have to wash the tomatoes very well and try to remove that slightly sticky layer because that substance is what makes them taste acidic.
  • Large tomatoes are more acidic than small ones.
  • Small tomatoes are less acidic than large ones.
  • Some tomatoes come with a bit of a stem still. That is the culprit, you have to take it off.
  • The main cause is that they are overcooked. They should be removed from the heat as soon as they are cooked and immediately removed from the water. If the heat goes out, but they are left in the pot, they overcook with the hot water and become bitter.
  • It is because they are ground with the same water in which they were cooked. You have to throw away that water and use clean water.
  • Green tomatoes are acidic by nature. Adding a teaspoon of sugar when making the sauce removes the acidity.
  • A sauce made by roasting the tomatoes will be less acidic. We can even call it sweet.

How to prepare tomato sauce (a simple recipe)

In preparing the tomato sauce we have two options. Either mix the oil with the flour on the fire (make a rantas) and dilute with the tomato juice, or mix the flour cold with the sauce, add the oil and put it on the fire.

Ingredients:

  • 250 ml. thick homemade broth + 250 ml. meat or vegetable soup and / or 500 ml. more liquid tomato juice
  • 30 grams of flour
  • 30 ml. oil or 15 ml. oil + 15 grams butter
  • 1-2 bay leaves
  • salt and pepper to taste
  • 1 teaspoon – 1 tablespoon sugar, to adjust the acidity

How to prepare classic tomato sauce:

1. The ingredients are prepared from the beginning, this will greatly shorten the preparation time. If a lower, more concentrated homemade broth is used, as we specified above, in the list of ingredients, it is combined with the soup in the desired proportion. For a fasting tomato sauce, use vegetable soup or just tomato juice.

2. In a 1-liter saucepan with a thicker bottom, heat the oil or oil combined with the butter over medium heat. Add the flour and mix for 2-3 minutes, until it starts to smell of baked pie. The flour must not brown.

3. Gradually add the hot soup, stirring constantly.

Note: if you prepare the sauce only with a thinner tomato juice, without soup, add everything from the beginning (pouring a little).

4. Boil the sauce, stirring constantly, as with bechamel sauce, until it thickens well. Mixing is very important, because we do not want a lumpy sauce. If, however, they have formed, we can get rid of them by passing the sauce through a sieve and collecting it in another pan.

5. After the sauce has thickened and we have obtained a homogeneous and velvety texture, add the concentrated broth.

6. Mix well, add the bay leaf and simmer on low heat, stirring occasionally, for about 10 minutes. If, in the end, the sauce looks too thick, it can be thinner by adding a little soup or hot water. Season with salt and pepper to taste and necessarily balance the taste with sugar, because the sweet note is specific to this sauce.

Enjoy!

Conclusions

In this article, we answered the following question: Does adding sugar to tomato sauce reduce acidity? We taught you the best ways and tricks to reduce tomato sauce acidity before or after cooking it. We ended the article with a simple step-by-step tomato sauce recipe.

Although sugar  is your best ally in reducing tomato sauce acidity, definitely not overcooking the tomatoes is key.It is also important to add sugar and salt when heating it to reduce the acidity. Both flavors marry perfectly with the acid touch, and sugar is a great ally when it comes to reducing acidity.

What is your greatest tip for reducing tomato sauce acidity? We’d love to hear it so please let us know in the comments section below!

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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.

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