Tomato sauce is one of those recipes that never fails in the kitchen. It is versatile, fragrant and can elevate ordinary pasta or a piece of meat into a real experience. But sometimes it happens that the sauce is too sour and its taste irritates your tongue.
Tomato sauce is a classic that everyone loves. But sometimes it happens and her taste does not seem delicate. We often look for solutions in sugar or baking soda. What is the difference between them?
Check out Kuketka’s lazy tomato recipe video on YouTube:
Sugar: masks the acidity, but the taste remains
When you add sugar to the sauce, you actually just mask the taste of the acid. The sauce seems sweeter and smoother, but the acidity itself does not change chemically. Thanks to the sugar, the tomatoes appear less sharp, the sauce is especially child-friendly or if you want to quickly balance the taste. The disadvantage is that sugar can easily suppress.
Baking soda: a real acid reducer
The baking soda reacts with the acids in the tomatoes and lowers their pH. The sauce will stop being hotly sour and acquire a more delicate character. But really only a pinch is enough, otherwise the taste could become bitter or take on a bland tinge. Baking soda is ideal if you want the sauce to be easier on the stomach or if you prefer a balanced taste without sweet notes.
“When the tomato sauce is too sour, I add a little sugar to balance the taste. I only use baking soda very carefully, a pinch is enough, otherwise the sauce can lose its natural taste,” says chef David Šlapák.
Natural alternative: carrots or onions
If you want to reduce the acidity without sugar or baking soda, try adding grated carrots or lightly fried onions to the sauce. These ingredients will add natural sweetness and the taste of the sauce will remain authentic.
Tomato sauce recipe
Raw materials:
- 800 g canned peeled tomatoes
- 1 small onion
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 1 pinch of sugar or 1/8 teaspoon of baking soda
- salt and pepper to taste
- fresh basil or oregano
Procedure:
Finely chop the onion and fry in olive oil until golden. Add the chopped garlic and fry briefly to release the aroma. Add the tomatoes and mash them with a spoon or masher. Bring the sauce to a boil, then reduce the heat and simmer gently for about 20-25 minutes. If the sauce is too sour, add a pinch of sugar or really just a pinch of baking soda. Taste gradually, the taste changes quickly. Season the sauce with salt, pepper and finally chopped basil or oregano. Serve with pasta, meat or just with fresh bread.
Sugar is fine if you want a mild taste, baking soda will reduce the actual acidity. It is ideal to combine with high-quality ripe tomatoes and, if necessary, add grated carrots, which will thicken the sauce and make the sweetness natural.
