How many times, while tasting tomato sauce or meat sauce, we had an acid aftertaste in our mouth?
Unfortunately it often happens.
Especially with bottled tomato sauce, not fresh.
This is due to the acidity of tomatoes.
By nature, in fact, tomatoes are acidic, but thanks to this simple grandmother’s trick, the sauce will become sweet and tasty again
So HOW TO REMOVE ACIDITY FROM TOMATO JUICE?
The answer is very simple!
THE SECRET is to add a pinch of BAKING SODA to the recipe before the sauce is cooked.
This is the remedy that I have found most effective among those tested.
The test to see that the trick is working is the formation of small bubbles on the surface of the sauce.
This chemical reaction is completely normal. It means that the baking soda is doing its job, removing the acidity.
Then continue cooking, for at least 20 minutes.
I can assure you that the baking soda will not release any strange taste to the dish. You really only need a small dose! (a pinch)
If the tomato sauce is fresh ( so, the acidity is low) you can add a dash of milk. But do not exaggerate because it could alter the flavor of the dish.
You can counteract the acidity of the tomato by adding a pinch of sugar. This method covers the acidic flavor but does not counteract it.
So I recommend that you add, always, a pinch of baking soda, in addition to the sugar and salt.
I hope you enjoyed my little trick for understanding HOW TO ELIMINATE THE ACIDITY OF TOMATO JUICE and that it will be useful in the future.