The natural acidity in tomatoes can overpower a sensitive stomach.
Tomatoes are a naturally acidic fruit, and that acidity can overpower homemade red sauces for pasta. Luckily, there are several ingredients that can mask or destroy that unwanted taste. The additive needed depends on what flavor you wish to achieve. Baking soda works as a flavorless acid balancer for many pasta dishes. Strong hard cheeses like Parmesan or Romano also work well in masking that acidity and adding creaminess. Be sure to taste as you balance your sauce flavors so no single ingredient dominates your dish.
Instructions
1. Add 1/4 tsp. baking soda for every gallon of sauce. Sodium bicarbonate, or baking soda, causes a chemical reaction in your sauce that destroys the acid. Taste the sauce and add small extra amounts of baking soda to reach the desired flavor.
2. Add 1/8 cup Romano or Parmesan cheese to your sauce if you do not wish to use baking soda. Calcium in cheese can battle the acidity of tomatoes, and strong hard cheese match goes well in a red sauce. Taste the sauce to check the acidity level and add more if needed.
3. Add 2 tsp. sugar to your sauce if you do not wish to use cheese or baking soda. Taste the sauce to make sure the sweetness has not overpowered the other flavors. Sugar should only be used as a last effort, since too much sweetness will ruin pasta dishes. If the sauce has become too sweet, you can balance the flavor by adding more tomatoes.
Tags: your sauce, baking soda, Taste sauce, your sauce wish, acidity tomatoes, baking soda, pasta dishes