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Old 02-19-2006, 07:12 PM   #1
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How Do YOU Reduce The Acidity In A Tomato Sauce?

I've heard about people adding sugar and grape jelly. How do you reduce the acidity?


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Old 02-19-2006, 07:15 PM   #2
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A little bit of white wine does wonders.
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Old 02-19-2006, 08:35 PM   #3
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wine (dry white or red) fresh basil and ground fennel (both are sweet herbs) carrot (a sweet vegetable) caramelized onion (sweet) etc. I really prefer not to use sugar in my sauce. meat will also reduce acidity (pork or chicken more than beef) especially if it is browned on the bone and then cooking in the sauce.
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Old 02-19-2006, 08:37 PM   #4
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I saute onion and carrots for sweetness and add tomato paste as well. Different brands of canned tomato also have different levels of acidity.
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Old 02-19-2006, 09:05 PM   #5
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I add about 1 teaspoon of sugar to my sauce to cut the acidity, but wine works well too. I've never heard of adding grape jelly to tomatoe sauce.
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Old 02-19-2006, 10:02 PM   #6
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Some light corn syrup does wonders for my sauce. I add one to two tablespoons for every cup of sauce, depending on your liking. I finally got my sauce to taste better than Prego.
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Old 02-19-2006, 10:03 PM   #7
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" just a teaspoon of sugar helps the acid go down"
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Old 02-19-2006, 10:14 PM   #8
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A bit of heavy cream should temper the acidity...
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Old 02-20-2006, 12:26 AM   #9
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Without adding any other ingredients a simple way to reduce the level of acidity in a tomato sauce is to leave the tomatoes whole (this is mainly in relation to using tinned whole tomatoes) while you cook them long and slow (which makes the best, most richly flavoured tomato sauces anyhow) then break them up towards the end.
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Old 02-20-2006, 05:13 AM   #10
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Quote:
Originally Posted by pdswife
" just a teaspoon of sugar helps the acid go down"
Correct. Confirmed.
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