Sour tomato sauce, never again! The 6 secrets you didn't know
Used in sauces, stews, soups and creams, tomatoes are one of the most versatile ingredients in cooking. However, many times its acidity can dominate and ruin what could have been an excellent dish. Tomato acidity is due to its natural acids, such as malic acid and citric acid, but from now on you won't have to worry about them anymore. In this article we reveal up to 6 techniques that will allow you to reduce the acidity of this ingredient, so you can enjoy a delicious and balanced tomato sauce.
1. Simmering the sauce
Choose a prolonged cooking over low heat, as it helps the sugars present in the tomato to caramelize. Although the acidity does not disappear completely, it is completely masked by the sweet flavors that develop during cooking.
2. Add sugar or grated carrots
This is perhaps the best known and most popular method. Add a small amount of sugar or a naturally sweet ingredient, such as grated carrot, during cooking to achieve a more balanced dish. As in the previous method, the sour taste does not disappear, but with this hack we manage to trick our taste buds, making them feel that the acidity has been reduced or disappeared.
3. Add a little baking soda
Another widespread method is to add a little baking soda to the stew or tomato sauce. In this case, it is not to mask the acidity, but to reduce it chemically. What happens is that the bicarbonate, which is alkaline in nature, neutralizes the natural acids in the tomato, converting them into salts and water.
4. Choose less acidic tomato varieties
There are many varieties of tomatoes, some naturally sweeter than others. Opt for those with lower acidity to make your recipes. For example, cherry tomatoes are sweeter, which makes them less aggressive in terms of acidity. In addition, if you choose well-ripened tomatoes, you will increase the sweetness naturally, as they contain a higher concentration of sugars.
5. Add dairy products such as cooking cream
Adding a little whole milk, crème fraîche or cooking cream to the sauce is a lesser known but very effective technique. It works mainly for two reasons; on the one hand, dairy products have a protein (casein) that helps neutralize some of the acidity of the tomato. On the other hand, the fat content of cream or milk creates a film on the tongue that softens the acidic sensation.
6. Add ingredients such as potato or celery
This is probably the least known trick. Adding a piece of potato or celery to our sauce or stew while cooking will help absorb some of the acidity. Why does it work? These ingredients have a slightly alkaline pH and act as natural sponges, soaking up some of the acid present in the tomato. Then, if you prefer, you can remove them before serving.
What about you?
Did you know about these tricks, which of them do you usually use? Do you have any other home remedy that is not on this list? Don't hesitate to share your experience in the comments!
And now that you're sure that your tomato sauce will be perfect, it's time to put on your apron and cook some of these delicious recipes ↓↓
