How to reduce acidity in tomato sauce?

In this short article, we will provide an answer to the question “how to reduce acidity in tomato sauce?” and a quick recipe for homemade tomato sauce.

How to reduce acidity in tomato sauce?

Tomato sauce’s acidity may be reduced by using baking soda. Sugar is added to tomato sauce to counteract the acidity. Sugar, like baking soda, has the same effect on our perception of other flavors.


Baking soda or butter may be used 

Sauce (one cup), one-fourth teaspoon baking soda (baking soda neutralizes acidity). Taste the sauce and, if necessary, add a pinch of baking soda to decrease the amount of acidity.


A tablespoon of butter should be stirred in and let melt until creamy. In most cases, this is sufficient. Tomato sauce is often flavored with butter to balance out the acidity. To thicken the sauce, butter should be added. The smoothness of the butter, on its own, maybe sufficient to conceal the acidity of the sauce, but it may also be used in combination with other techniques. Butter may or may not be adequate, depending on the acidity of the dish.


To counteract the acidity, add some sugar.


The acidity of tomato sauce may be concealed by the addition of sugar. The amount of sugar required varies depending on the batch size and acidity. Start with a teaspoon and gradually increase the amount until the desired flavor is obtained.


Tomato sauce may be made with either white or brown sugar. Since each tomato has its distinct flavor and acidity, this is the case. 1 teaspoon sugar at a time, stirring constantly until the sauce is nearly finished. Acidity may be neutralized by adding sugar.


To create a healthy dinner, swap out the table sugar with grated carrots. Carrots release their natural sweetness to reduce the acidity of the dish.


Include Wine in Your Sauce


Tomato sauce may benefit from the addition of red or white wine to improve the flavor. The red wine gives the sauce richness and depth that is lacking otherwise. White wine, on the other hand, has a fruity flavor and is delicious. Once the vegetables have been allowed to defrost, the wine should be added. Boil the wine until all of the alcohol has been removed. This will improve the flavor of your tomato sauce.



To begin, roast fresh or tinned tomatoes in a hot oven. This has a significant impact on the sauce’s acidity. The flavor is added to the basic sauce via the use of pan-seared tomatoes. Cook them quickly under the broiler.


Tomato Sauce Quick Recipe


It takes 20 minutes to prepare and 25 to 35 minutes to cook, and it keeps for 4 days in the fridge and 8 months in the freezer.




  • 10 medium-sized garlic cloves, peeled and chopped


  • 12 ripe basil leaves (optional).


  • 1 tablespoon medium onion, finely chopped


  • 1/8 teaspoon salt and 1/8 teaspoon freshly ground pepper (to taste)


  • Red pepper flakes with a kick


  • 5 tablespoons fruity extra-virgin olive oil


  • 4 cups ripe delicious tomatoes, peeled but unseeded, or 2 28-ounce cans of whole tomatoes, drained




1 minute over medium-high heat in a 4-quart pot with the garlic, basil, onion, salt, pepper, and olive oil. Pour in the tomatoes and mix them up with your hands. After 30 minutes of simmering, the sauce should have thickened and been reduced by half, if not more. Stir constantly to keep the mixture from burning or sticking.


  1. Remove from the heat, cover, and set aside for 15 minutes to cool completely. Season with salt and pepper to taste. When making the sauce in Italy, the seeds and skin are removed with a food mill.


Tomato Sauce may be dressed up 


  • After you’ve perfected the tomato sauce, you may want to try experimenting with any of the other ingredients listed below:


  • Avoid using red pepper flakes or other spices if you are experiencing stomach pain. 4. Make use of fresh or dried herbs.


  • Milk mozzarella should be sprinkled on top of the sauce to help with stomach issues. Instead of using whole milk, use part-skim mozzarella cheese to make the sauce more nutritionally dense.


  • You may also make a tomato cream sauce by combining heavy cream and tomatoes. Heavy cream should be substituted with nonfat or reduced-fat milk, according to the NHLBI.


When Is It Time to Throw It Away?


Certain factors, such as the acidity of the tomatoes or the length of time spent boiling the sauce, may make a sauce unsalvageable in certain cases. Allow for no more than 30 minutes of cooking time to prevent excessive liquid evaporation and acid concentration. In certain instances, you may not be able to completely remove the unpleasant flavor and will need to discard the sauce.



In this short article, we provided an answer to the question “how to reduce acidity in tomato sauce?” and a quick recipe for homemade tomato sauce.



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