PSA: My cousin insisted I use a full cup of sugar in my tomato sauce, which was a huge mistake

I listened and the whole pot from my garden tomatoes tasted like candy, so now I'm back to just a pinch (maybe two). Anyone have a better trick for cutting acidity without sweetening?

3 comments

3 Comments

shanejackson15d agoMost Upvoted

A full cup, wow. I once tried that and my spaghetti tasted like a failed dessert experiment. I just use a tiny bit of baking soda now, like a quarter teaspoon stirred in.

brian4515d ago

How much baking soda does it take before you notice a weird taste in the sauce? @shanejackson mentioned a quarter teaspoon, but I'm worried about that soapy flavor people talk about. Maybe it depends on how big the pot is. A full cup of sugar is just wild, but I want to fix the acid without making it taste wrong.

lee_gibson12d ago

Ever try just a pinch first? I mean, a quarter teaspoon can be too much if your batch isn't huge, idk. Start super small and taste as you go.