One of the main reasons to add baking soda to tomato sauce is that it helps neutralize the natural acidity of tomatoes. Tomatoes, especially when ripe, tend to have a high acidity level, which can result in an acidic and unbalanced tomato sauce. By adding baking soda in adequate quantities, you can reduce the acidity without affecting the characteristic flavor of the tomatoes, thus achieving a smoother and more palatable sauce.
2-Improves color:
Another benefit of baking soda is its ability to improve the color of tomato sauce. Sometimes tomatoes can have a slightly dull or brownish hue, which can affect the visual appearance of the sauce. When you add baking soda, a chemical reaction occurs that helps bring out the vibrant red color of the tomatoes. This way we will obtain a more attractive and appetizing tomato sauce.
3-Softens the texture:
Baking soda can also have a positive impact on the texture of tomato sauce. By reducing acidity, baking soda helps break down the tougher fibers in tomatoes, resulting in a smoother, less fibrous tomato sauce. This is especially beneficial if you prefer a more homogeneous and silky tomato sauce, ideal for spreading on pizzas, pastas or using as a base for other preparations.
4-Save cooking time:
Adding baking soda to tomato sauce speeds up the cooking process. The chemical reaction that occurs when you combine baking soda with tomatoes helps break down cellular bonds and soften ingredients more quickly.
As a result, the cooking time necessary to obtain a well-cooked tomato sauce with a concentrated flavor is reduced. Which is especially useful when you are in a hurry in the kitchen.
Tips and Advice
When adding baking soda to your tomato sauce, I would recommend following these tips:
Try small amounts: Start by adding a pinch of baking soda to your tomato sauce and taste the result. Adjust the amount based on your personal preference and the acidity level of the tomatoes you are using.
Mix it well:
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