One of the differences between Roma and San Marzano canned tomatoes is acidity levels. Lowering the acidity of any old canned tomato is as simple as adding a pinch of baking soda to the sauce. Baking soda is an alkaline – and the opposite of an acid. Combining those two causes a release of carbon dioxide bubbles that we use to give our quickbreads, cookies, and cakes some rise. The end result of that leavening reaction neutralizes some of the acid. So, adding baking soda will lower the acidity, and that lets the tomatoes' natural sugars shine through.
Use a light hand, as a little baking soda goes a long way. For a batch of tomato sauce, start slowly with a mere 1/8 teaspoon. Give it a stir, taste, and see if you need more. You will notice the tartness start to fade, giving way to a sweetness.
Some cooks use a much larger amount of baking soda, up to 1/4-teaspoon per cup of sauce. That could be fine for people who need to avoid eating an acidic diet, but it will alter the taste of the tomato sauce. Sometimes, this drastic amount of soda is used as an attempt to fix bitter flavors. There's a better way to do that.
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March 05, 2023 at 03:20AM
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A Touch Of Baking Soda Transforms Tomato Sauce Without Sugars - Daily Meal
"Sauce" - Google News
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