MUSHROOM AND TOMATO SPREAD – Quick Recipes – Easy Recipes

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Question by CountryGirl: What can reduce the acid in tomato sauces ?
Both of us , tomato sauces gives us a upset stomach. But alot of recipes have tomato paste or tomato sauce. Is there something other then shredded carrots?
What works for you?

Best answer:

Answer by AnonGirl
Tomatoes that are canned or in jars have higher acid formed in them than fresh, ripe ones do. Acidity is generally a desirable trait for preservation.
Brown sugar sprinkled on (or stirred into) the dish also seems to reduce the acidic taste.
Nutmeg and/or Cinnamon cuts acid using 1/4 tsp for a batch of sauce or chili (2 15 oz cans of tomatoes).
Select fully ripened tomatoes — unripe tomatoes will have a higher acidity.
Add a carrot or quartered potato and then remove that after simmering it for a half-hour. When it comes out, it will taste vinegary or pickled because it soaked up acid or: Alternatively try 1/4 of a grated carrot — or potato — added and left in the recipe.

Seek out low and medium acidity varieties of tomatoes, such as Golden Jubilee, Ponderosa Pink, Cherokee Purple, Dr. Walter, Moneymaker, Tumbler F1, Sweet 100 F1, and Grosse Lisse. The less acid your tomato starts with, the less acid you need to neutralize.
Adding a Gastrique to a tomato sauce is the best and most flavorful way to cut the acidity. Dissolve sugar in rice wine vinegar until a syrupy emulsion is formed. Add to sauce or cooked tomatoes.
Cooked tomatoes can be frozen for later use.

http://www.wikihow.com/Reduce-Acid-in-Tomato-Dishes

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