The acidity in tomatoes is not exaggerated by the addition of vinegar, but rather balanced. Our language wants everything better, says a chef I know. Vinegar does exactly that, as these recipes prove.
How do you reduce the acidity of a tomato sauce?
Adding baking soda changes the pH of the tomato sauce, making it less acidic. In general, the acidity of tomato sauce is balanced by adding a little sugar. Although sugar cannot neutralize acidity in the same way that baking soda can, it does change our perception of other tastes.
What does vinegar do with tomato sauce?
Red wine vinegar gives tomato sauces a pleasantly spicy note. After all, it is a sour wine! You should only add a little vinegar to lighten the sauce without souring the whole batch. Imagine squeezing a slice of lemon into a glass of water to lighten the flavor.
Does Sugar Reduce the Acidity of Tomato Sauce?
The reason for sprinkling a pinch of sugar on a pot of simmered tomatoes is simple: the sugar reduces the acidity of the tomatoes and creates an overall more balanced sauce. The exact acidity in tomatoes can vary widely depending on whether the tomatoes are fresh or canned, the variety of tomato, and the time of year.
How Much Sugar Reduces the Acidity of Tomato Sauce?
Just add 1/2 teaspoon (or less) white sugar. The typical Italian tomato sauce always calls for some sugar (not just to reduce acidity). I know there’s already an accepted answer, but I’ll give another piece of advice: cook it on low heat for 34 hours.
Does butter reduce the acidity of tomato sauce?
Butter or other fatty lactose products — like béchamel or half-and-half — can also help reduce the acidity of tomato sauce.