I have heard somewhere, that if you put a teaspoon of baking powder in your spaghetti sauce, it reduces the acid in the tomatoes. Has anyone else heard of this or can direct me to a website that may have this information??? Thanks
An old wives tale is that you put a tablespoon of sugar in the tomatoe sauce. this decreases the acid. I tried it with my husband who loves tomaote products but can't stand the acid. IT does work. I haven't heard of baking soda.
I have heard of the baking soda in place of the sugar. I found it didn't work as well as the sugar or we just like the sweeter taste. They are both supposed to cut the acidity.
Thanks for the input! I did make spaghetti last night and I did put 1 tsp. of baking soda in the sauce. It didn't taste as good as it would normally (naturally) but it did help me!! Last night there were NO burning sensations whatsoever!!!
I will try the sugar also, I much prefer a sweeter taste.
An even better choice than adding sugar is to add some pieces of green peppers. It does that same thing without the sugar and it takes away the acidic taste that some tomatos have.
I have another old remedy...my husband's grandmother used to do this is to add one or two carrots to the sauce while cooking. Carrots have a natural sugar. you take the carrots out after cooking. Sorry I forgot about this when I was talking about the sugar.
wind,
The baking soda acts as a base int the reaction w/ the acid in tomato, so what you will get is a salt and gases production. Old chemistry laws. Therefore feasible.
Tomato sauce 
I did make spaghetti last night and I did put 1 tsp. of baking soda in the sauce. It didn't taste as good as it would normally (naturally) but it did help me!! Last night there were NO burning sensations whatsoever!!!
