Although tomato sauce is easy to prepare, it does not always taste good when prepared at home, due to its very pronounced acidity. In fact, when tomatoes are crushed, the seeds break and release all their acidity. To make a great and delicious tomato sauce that isn’t too acidic, consider adding this secret ingredient.
tomato sauce. Source: spm
What’s the secret ingredient to the perfect tomato sauce?
A good tomato sauce should be neither too acidic nor too sweet. To find the right balance and improve its taste, you can use baking soda. This natural product never ceases to amaze us. used at home for cleaning and cleaning surfaces, It is also effective To reduce the acidity of the tomatoes by adjusting the pH of the sauce. So you will get a delicious tomato sauce, which will make the pasta even more delicious. To prepare tomato sauce, you will need:
- 500 grams fresh tomatoes
- 3 garlic cloves
- 1 onion
- 1 bay leaf
- a pinch of baking soda
- A little chopped basil
- A tablespoon of chopped parsley
- Salt and Pepper
Peel and finely chop the onion and garlic, then put in a frying pan with a little oil And sweat them for 5 minutes. Then peel the tomatoes to remove the peel, remove the seeds, and crush the tomatoes coarsely. Add the mashed tomatoes, basil, bay leaf, parsley, and a pinch of salt and pepper to the skillet and simmer for about an hour. When the sauce begins to reduce, add the baking soda.
Prepare tomato sauce. Source: spm
What other ingredients to reduce the acidity of tomato sauce?
You can reduce the acidity of your sauce By adding sugar instead of baking soda, during cooking. The sugar helps mask the acidity of the tomatoes. However, avoid overcooking, so you don’t get too sweet tomato sauce. You can also use other sweet foods like half a date or a whole date, depending on the amount of your sauce.
Baking soda, a versatile ingredient in the kitchen
Baking soda can be used to adjust the acidity of tomato sauce or fruit salad, but you can also use it To whisk egg whites more easily. To do this, simply add a pinch of baking soda to the egg white before whisking it. You can also use this white powder To lighten cakes and pastries. For this, add baking soda to the flour, at the rate of 3 tablespoons of baking soda, for a kilo of flour. This natural product serves as leavening for the dough, especially when it is hot, This will ease your preparations. Baking soda makes legumes and vegetables more digestible. In addition to reducing cooking time. Just add a little baking soda when cooked in water.
