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Tomato sauce/ragu- acidity

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By (user no longer on site) OP   
over a year ago

So traditional way to combat acidity in tomato sauces is to add sugar.

Think a small amlunt of bicarb would work or do you think this would just scupper it?

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By (user no longer on site)
over a year ago

Add plenty of bitter almonds. Lots of them.

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By *rinking-in-laCouple
over a year ago

Bristol


"So traditional way to combat acidity in tomato sauces is to add sugar.

Think a small amlunt of bicarb would work or do you think this would just scupper it?"

It will make it salty.

Add a little cream or mascarpone?

Or let it simmer for about 2 hours.

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By (user no longer on site)
over a year ago

So I use this ragu recipe from my friend's Nonna. She's 91!

She adds milk in to combat acidity. I highly recommend it!

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By (user no longer on site)
over a year ago

Cream or cream cheese is what I've used in the past.

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By *rp861Man
over a year ago

Notts

If you want to neutralise it without affecting the flavour too much use sodium citrate.

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By (user no longer on site)
over a year ago

I add a little milk. Works like a dream.

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By (user no longer on site)
over a year ago

Italian friend told me to use bicarbonate of soda. I did and it worked.

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By (user no longer on site)
over a year ago


"Cream or cream cheese is what I've used in the past. "

For a red sauce?

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By (user no longer on site)
over a year ago

Sugar is an acidifying food, it's why bananas give me heart burn.

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By *yrdwomanWoman
over a year ago

Putting the 'cum' in Eboracum

Just cook them for a long time. Sorts out any tartness just fine.

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By *igeiaWoman
over a year ago

Bristol

I don't know but I always put a splash of lemon juice in my puttanesca. I know I orobably shouldn't but the zinginess makes the tomatoes all sumptuous in comparison.

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By (user no longer on site)
over a year ago

Never found tomato sauces particularly acidic and I don't really acidic foods, might be me?

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By (user no longer on site) OP   
over a year ago


"I don't know but I always put a splash of lemon juice in my puttanesca. I know I orobably shouldn't but the zinginess makes the tomatoes all sumptuous in comparison."

Love a good puttanesca I'm trying to dial in my own personal version.

I find itt ammusing though that my taste teater for it is an actual escort

This is for a meatball sauce though so not wuite as robust as the caper and anchovie base of the putanessca.

Im thinking maybe the bicarb and then stick a pealed halfed potato or two in to suck uo the salt

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By (user no longer on site) OP   
over a year ago


"Never found tomato sauces particularly acidic and I don't really acidic foods, might be me?

"

I pre Reduced red wine in this one.

Not sure if its the specific wine or the fact i reduced it first but its much more tart thsn normal

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By (user no longer on site)
over a year ago


"I don't know but I always put a splash of lemon juice in my puttanesca. I know I orobably shouldn't but the zinginess makes the tomatoes all sumptuous in comparison.

Love a good puttanesca I'm trying to dial in my own personal version.

I find itt ammusing though that my taste teater for it is an actual escort

This is for a meatball sauce though so not wuite as robust as the caper and anchovie base of the putanessca.

Im thinking maybe the bicarb and then stick a pealed halfed potato or two in to suck uo the salt"

Don't add salt. I don't and mine doesn't taste salty.

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By (user no longer on site)
over a year ago

I always add balsamic vinegar to take away the sharpness from tomatoes

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By (user no longer on site)
over a year ago

Use ripe tomatoes. Like, two weeks on window sill after you've bought them ripe. The more ripe the tomato, the less acidic I find them

Oven roast them, rather than pan cook. About 50 minutes at 130C. Coat them with oil, sprinkle granulated onion, granulated garlic, salt and pepper. I also roast a few onions with them.

I find the oven roasting really brings out the sweetness and reduces the acidity.

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By (user no longer on site) OP   
over a year ago


"Use ripe tomatoes. Like, two weeks on window sill after you've bought them ripe. The more ripe the tomato, the less acidic I find them

Oven roast them, rather than pan cook. About 50 minutes at 130C. Coat them with oil, sprinkle granulated onion, granulated garlic, salt and pepper. I also roast a few onions with them.

I find the oven roasting really brings out the sweetness and reduces the acidity.

"

I love roast tomato sauce.

We slowly dry/roast sliced cherry tomatoes from rhe garden till they are these lovley goeey cirspy little treats lots of oil and rosemary

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By (user no longer on site)
over a year ago

Are you making your own sauce or using a store one? I make my own and use carrot for sweetness and its never acidic

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