Does roasting tomatoes reduce acidity?
This article will discuss whether roasting tomatoes reduces their acidity or not. We will explore how the acidity of tomatoes can be reduced while looking at the benefits of doing so.
Does roasting tomatoes reduce acidity?
The acidity in tomatoes increases the more they are cooked. When roasted, their flavors and color will develop, but so will the acidity. This is why it is not advised to roast tomatoes when trying to reduce the acidity.
Why does the acidity in tomatoes need to be reduced?
Tomatoes and tomato products contain plenty of malic and citric acid, both of which, when ingested, can cause the stomach to produce too much gastric acid. This can make the gastric acid levels rise high enough for it to force back up the throat.
This causes immense discomfort for many. Around 20% of the population in the US is said to have experienced acid reflux. Among other factors, it is important to note that some foods can worsen this pain, with tomatoes being one of the main culprits.
Apart from health conditions, one may also wish to reduce the acidity for the sake of a more balanced tasting meal. Acidity does affect the flavor of the tomatoes, which some people often remedy by adding sugar, cream, milk, or even honey.
This may balance the taste, or mask the acidic flavor but it does not exactly reduce the acidity.
How can the acidity in tomatoes be reduced?
The acidity in tomatoes can be controlled and neutralized by applying the following techniques:
- Adding baking soda
Baking soda is alkaline in nature, which is the natural opposite of acidic. When cooking the tomatoes, baking soda can be added to the mixture, and a slight sizzling sound can be heard while the reactions occur. After the sizzling dies down, it will have balanced out the acidity in the tomatoes. - Choosing ripe tomatoes
Tomatoes decrease in acidity the more they ripen. So to reduce the overall acidity in your dish, choosing already less acidic tomatoes will help. A tip for choosing ripe tomatoes is to pick ones that are heavier and softer. The smell of a ripe tomato will also be different from an unripe tomato. - Keeping them raw
The cooking process may enhance the flavor of tomatoes by evaporating all the moisture and hence, concentrating the flavor. The tomatoes release their sweetness and develop a deeper red color rather than their original bright red.
But this increases the acidity altogether, so it is better to use them raw. If however, the recipe demands cooked tomatoes, then you must make sure to cook them in under 30 minutes and not let them cook past that. - Remove the skin and the seeds
The tomato seeds and skin contain most of the acids in the tomato plant. To reduce the acidity in your cooking, you can scoop out the seeds with a spoon, and only use the flesh of the tomatoes. To deskin them, simply blanch and peel the tomatoes.
What other foods are highly acidic?
Other than tomatoes, carbonated drinks are also very acidic in nature. These drinks often cause damage to tooth enamel regardless of whether they are regular or diet drinks. Another food group with a lot of acid content is fruit. lemons, limes, plums, grapes, grapefruits, blueberries, pineapples, oranges, and peaches are high in acid.
Other FAQs about Tomatoes that you may be interested in.
How long does a tomato plant live?
Is it safe to eat frozen tomatoes?
Can you eat canned tomatoes without cooking?
Conclusion
We hope this article helped clear out some misconceptions about whether or not roasting tomatoes reduces their acidity, along with other ways that will help in balancing the pH level.
Citations
https://www.cooksillustrated.com/how_tos/6605-using-baking-soda-to-tone-down-tomato-sauce
https://www.chicagotribune.com/dining/recipes/sc-food-0801-cooking-with-vinegar-20140731-story.html
https://healthyeating.sfgate.com/balance-tomato-acid-food-11202.html
