Baking Soda in Spaghetti Sauce?

quote:

Originally posted by tmiles

I'll admit to using it. It is not in my usual recipe, but sometimes my fresh tomatos are too acid, especially when using "regular" tomatos rather than plum or sauce tomatos. When the sauce is near done, I taste test it. If it is too acid, a little baking soda can salvage the pot. BTW I have not had to add it recently, because rather than boiling, boiling and boiling, I add a can of paste to the fresh tomato sauce. I know it is cheating, but so what? I also don't add water, because the whole idea of all the cooking is to reduce the water in the fresh fruit. If you are making sauce from "regular" tomatos, it can take a bushel to make a cup of sauce (just kidding but you get the idea) Plum tomatos usually have less moisture and reduce down to good sauce faster. The plum tomatos are also usually less acid, at least in my garden.

quote:

Originally posted by csacks

One day my mother told me that Grandma used to put baking soda in her tomato soup. I believe that Grandma used to make homemade tomato soup. I have used 1/2 a teaspoon of baking soda in Campbell's and think that it improves the soup. It takes out some of the acidity and makes it smooth on the tongue.

I have often heard of grape jelly in spaghetti sauces. CraiG

quote:

Originally posted by Sonny Funzio

Yes, baking soda is used to "sweeten" the sauce when you don't want to put sugar in it ... in my family that would be when the Calabrese side is coming over.

My Sicilian relatives like sugar ... the Calabrese don't (some of whom do use baking soda).

When *both* sides of the family are coming to dinner, sometimes my grandmother's 3 foot long wooden "spoon" that she stirs the laundry with, settles the debate. (molto pericoloso!)