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.
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.
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.