Tomatoes are a staple in the making of most Italian delicacies. The sauce, puree, and paste of tomato are used in almost all the dishes made. Even then a lot of people struggle with the level of acidity they bring to a dish. So how to cut the acidity in tomato sauce? In this blog article, we will give you some tips and tricks on how to cut the acid in tomato sauce the best way, so your dishes can be accentuated.
So, tomato fruit and vegetables are very sweet but also rich in flavor. It is extremely acidic when you add it to a dish to make a sauce. So, the right way to reduce the acidity of tomatoes is very important information that you would need. Only then can your dishes that use tomato sauce or tomato as a base can be tasty and not taste acidic. So, let’s explore this article and understand how to cut the acidity in tomato sauce by using different ingredients and also methods.
- Cooking tomato sauce
This is one of the simplest ways to reduce the acidity in tomato sauce. By keeping on cooking them for more time, the acidity and edge are surely reduced over time. When you start cooking tomato sauce, the sugars in the tomato are released and even broken down thus reducing the overall tartness and acidity in it.
- Reducing tomato sauce
Tomato sauce often is a dominant element in a dish and in order to tone it down, you need to start cooking your sauce down. The acidity in the tomato will then be mellowed down and neutralized eventually. When you simmer down tomato sauce, you enable other flavors in the dish to come to the forefront and thus reduce the acidity of the tomato.
- Include tomato puree
If you are someone who uses canned tomatoes that are store-bought, it is very much possible that it’s just watery and makes tomatoes more acidic than they probably are. So, what to do in such a situation? Add in tomato puree. This is a very concentrated level of mashed tomatoes but with intense richness and depth to it that the tanginess and acidity are all reduced significantly. Whenever you find that your tomato sauce is too acidic, add tomato puree; we guarantee that your taste buds will thank you and enjoy it.
- Diluting the tomato sauce
Adding in tomato puree sure is a great way to reduce the acidity but puree also has a lot of flavors and can actually make the dish sharp. When this happens, you can opt to cook down the tomatoes. While you do so, make sure to dilute the tomato sauce so that it doesn’t burn. Our suggestion would be to use water and get to a consistency much like heavy cream. You can then incorporate this into your recipe. Yet another answer to the infamous question, “how to cut the acidity in tomato sauce”.
- Adding salt
This trick of adding in a pinch of salt is to make sure that your food is not under-seasoned. Sometimes when we think there is acidity and a general lack of taste, that could just be issued with seasoning. So, when you taste tomato sauce while cooking, if it tastes sharp and kind of acidic, do add a pinch of salt. The idea is to not overdo it. Keep adding and tasting until you feel the taste of the sauce is in the right alley.
- Adding in sugar
When we are discussing how to cut the acid in tomato sauce, this tip comes in almost naturally. Tomatoes are originally sweet, so it becomes your job to retain that sweetness in them even while cooking. While you cook the tomato sauce, if you feel like the natural sweetness is getting dampened, make sure to add a teaspoon of sugar to it. Usually, that’s all it takes to cut down the acidity and revive the natural flavor of the sauce.
- Adding in baking soda
This tip is right up the science alley. So Acid and alkaline are like two sides of a coin. The interesting principle is that they balance each other out without any further issues. So, while you are cooking and tasting your sauce, you feel that it is acidic. The best tip is to add in some alkaline so it can neutralize the acidic taste of it. The balance can be restored accordingly. So now you may ask, what on earth is alkaline? What do I have to add? The answer to this is simple, baking soda. Yes, baking soda is alkaline and can bring a balance of flavor to your tomato sauce. Initially, you may notice the sauce starts turning fizzy, but over time, the acidity is definitely reduced. So, if you want to know how to cut the acidity in tomato sauce without baking soda, the rest of the article is your go-to.
- Bringing in Umami flavor
Umami is the flavor of meat. That taste you get from stock, chicken, and meat. It’s a little salty with a tone of savory in there. This could actually cut the acidity in tomato sauce in time. So how to add in the umami flavor you ask? You don’t have to get anything fancy for it. Just add some beef or chicken stock cube into the sauce. The trick is to crumble them and just mix them with the sauce. This is yet another way how to cut the acidity in tomato sauce.
- Add butter in
This is yet another way how to cut the acidity in tomato sauce. Butter has a salty flavor and is a good fat that can help with tomato sauce acidity. The major standout here is that butter not only cuts the acidity of the sauce but also makes the tomato sauce much creamier and richer.
Tomato sauce is a very common ingredient that is used in the preparation of many dishes all over the World. Even though the sauce provides amazing taste and flavor, the acidity that it brings is sure a huge concern. We hope that you have garnered all the necessary tips and tricks to curb this. We at Pizza Bien, focus on bringing in the best, authentic, flavorful pizza for all of you. With ingredients coming down all the way from Naples, Italy. Get ready to enjoy this Italian delicacy. Click Here to Buy Now!