Baking Soda in Spaghetti Sauce?

I was surfing the "net", and was looking for something else, and came across this recipe.
I have never heard of baking soda in spag. sauce.
What purpose does it serve?
I also saw one with grape jelly in it...
I use some bacon grease in mine to enhance the flavor.
Here is the recipe that I found.

INGREDIENTS:
4 (14.5 ounce) cans whole peeled tomatoes
2 (15 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
3 cups water
4 cups fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
4 teaspoons white sugar
1/4 cup chopped fresh basil
salt to taste
ground black pepper to taste
2 pinches baking soda
1/4 cup grated Parmesan cheese

I have to tell you, that "sauce" recipe sounds really bad. If it left out the cans of sauce and the cans of paste there'd be no need for any water or sugar. And the very idea of putting cheese into the sauce is amazing. I have no idea why anyone would put baking soda in there, unless it's to soak up a bad odor.

It's got me stymied... I have my own recipe, I wasn't sure why the baking soda, so I thought I would post the recipe with all the ingredients as listed in case there was something that was supposed to go together..
And the funny thing, I wasnt even looking for spag. sauce recipe when I saw it!...

My guess is the baking soda acts as an antacid reducing the acidity of the tomatoes.

quote:

Originally posted by Greyghost

My guess is the baking soda acts as an antacid reducing the acidity of the tomatoes.

Good guess.. That might be it....Kinda makes sense to me...But still!

quote:

Originally posted by Michael Hoffman

I have to tell you, that "sauce" recipe sounds really bad. If it left out the cans of sauce and the cans of paste there'd be no need for any water or sugar. And the very idea of putting cheese into the sauce is amazing. I have no idea why anyone would put baking soda in there, unless it's to soak up a bad odor.

A lot of people use cheese in their gravy recipe, but I've never seen it in a marinara.

quote:

Originally posted by saps

quote:

Originally posted by Michael Hoffman

I have to tell you, that "sauce" recipe sounds really bad. If it left out the cans of sauce and the cans of paste there'd be no need for any water or sugar. And the very idea of putting cheese into the sauce is amazing. I have no idea why anyone would put baking soda in there, unless it's to soak up a bad odor.

A lot of people use cheese in their gravy recipe, but I've never seen it in a marinara.

I've never seen it in any gravy, inluding pomodoro, or marinara.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by saps

quote:

Originally posted by Michael Hoffman

I have to tell you, that "sauce" recipe sounds really bad. If it left out the cans of sauce and the cans of paste there'd be no need for any water or sugar. And the very idea of putting cheese into the sauce is amazing. I have no idea why anyone would put baking soda in there, unless it's to soak up a bad odor.

A lot of people use cheese in their gravy recipe, but I've never seen it in a marinara.

I've never seen it in any gravy, inluding pomodoro, or marinara.

I've never seen it as a listed ingredient in any sauce recipe either, but I sometimes add the rind of Parmagiano Reggiano to my gravy in the last hour or so of cooking. pb

I save my rinds for soups.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by saps

Originally posted by Michael Hoffman

I have to tell you, that "sauce" recipe sounds really bad. If it left out the cans of sauce and the cans of paste there'd be no need for any water or sugar. And the very idea of putting cheese into the sauce is amazing. I have no idea why anyone would put baking soda in there, unless it's to soak up a bad odor.

A lot of people use cheese in their gravy recipe, but I've never seen it in a marinara.

You'll see it here. I always stir in a half cup or so of fresh grated romano into my meat sauce and eggplant parm.
I've never seen it in any gravy, inluding pomodoro, or marinara.

Good grief!

Is that sauce orthodoxy I see developing here? This is allowed, that is not, variation from accepted form is disallowed heresy. Where does it end?

Good thing they didn't have that mindset in Italy when all the great classic sauces were being developed. If they did there would be only one basic tomato sauce that would probably be pretty boring due to lack of experimentation and development.

quote:

Originally posted by Greyghost

Good grief!

Is that sauce orthodoxy I see developing here? This is allowed, that is not, variation from accepted form is disallowed heresy. Where does it end?

Good thing they didn't have that mindset in Italy when all the great classic sauces were being developed. If they did there would be only one basic tomato sauce that would probably be pretty boring due to lack of experimentation and development.

I hate to have to be the one to bring it to your attention, but there is a sauce "orthodoxy" when it comes to tomato sauces. There's been such an "orthodxy" since tomatoes were first used to make a sauce. Some have seafood, some have meat, some have olives, some have carrots, some have onions -- the "mindset" has long been a hallmark of the classics.

To get away from the Sauce Recipe debate for a minute... While working at HoJo's a generation ago- We used to put a pinch of Baking Soda in our green beans and peas in the steam table. It kept them a bright green and fresh 'looking' (as opposed to the old 'Canned' Look they would have after an hour or so in the steam table). I think the comment about an antacid is probably behind the original recipe.

I think I am going to try to find that recipe again, God knows how I found it in the first place, and see if there is any reference as to why that ingredient is there. But I also agree, about the acidity factor..


Happy new year everyone, I am at home watching absolutely nothing on TV with the dog asleep at my feet and a bottle of Lindemans Bin 40 Merlot at my side...But just had to go check my powerball numbers and decided to see what was happening on RF!
Just had a real pretty diamond like snow, looks like glitter outside..

Baking soda is used in tomato sauces to reduce or to smooth out (neutralize) the acidity that is usually found in tomatoes..................... But I like a bright red tangy tomato sauce so I never use it............ I'll usually toss in a small can of anchovies for my marinara sauce, remembering that the word Marinara in Italian means "sailor" so I think of it as a sea food kind of sauce.
To me tomato sauce and marinara sauce are two different things.......... Frank

Never heard of baking soda in sauce. My mother is Italian and always uses home-canned tomatoes and it is the best! No cheese, we add it on top of the pasta.

From Kraft website:

"To boost the flavor and thicken your spaghetti sauce, just stir 6 Tbsp. of Kraft 100% Grated Parmesan Cheese into 1 (26 oz) jar of your favorite spaghetti sauce in medium saucepan. Cook on medium-low heat until heated through, stirring occasionally. Serve over your favorite hot cooked pasta."

Ortodoxy doesn't help sell product!

quote:

Originally posted by Gizmolito

From Kraft website:

"To boost the flavor and thicken your spaghetti sauce, just stir 6 Tbsp. of Kraft 100% Grated Parmesan Cheese into 1 (26 oz) jar of your favorite spaghetti sauce in medium saucepan. Cook on medium-low heat until heated through, stirring occasionally. Serve over your favorite hot cooked pasta."

Ortodoxy doesn't help sell product!

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Anyone who uses Kraft 100% Grated Parmesan Cheese doesn't have a clue as to what's right or wrong in Italian recipes. pb

quote:

Originally posted by porkbeaks

quote:

Originally posted by Gizmolito

From Kraft website:

"To boost the flavor and thicken your spaghetti sauce, just stir 6 Tbsp. of Kraft 100% Grated Parmesan Cheese into 1 (26 oz) jar of your favorite spaghetti sauce in medium saucepan. Cook on medium-low heat until heated through, stirring occasionally. Serve over your favorite hot cooked pasta."

Ortodoxy doesn't help sell product!

---

---

Anyone who uses Kraft 100% Grated Parmesan Cheese doesn't have a clue as to what's right or wrong in Italian recipes. pb

Right, wrong, good, lousy, was not the point- my point, and I do have one, is that there are recipes out there that have cheese included in them, easy and accessible, for those who have never heard of it.

quote:

Originally posted by Gizmolito

quote:

Originally posted by porkbeaks

quote:

Originally posted by Gizmolito

From Kraft website:

"To boost the flavor and thicken your spaghetti sauce, just stir 6 Tbsp. of Kraft 100% Grated Parmesan Cheese into 1 (26 oz) jar of your favorite spaghetti sauce in medium saucepan. Cook on medium-low heat until heated through, stirring occasionally. Serve over your favorite hot cooked pasta."

Ortodoxy doesn't help sell product!

---

---

Anyone who uses Kraft 100% Grated Parmesan Cheese doesn't have a clue as to what's right or wrong in Italian recipes. pb

Right, wrong, good, lousy, was not the point- my point, and I do have one, is that there are recipes out there that have cheese included in them, easy and accessible, for those who have never heard of it.

I understand what you're saying and I'm sure you're correct. My point was that the pre-grated "Parm" in the green container is an abomination. pb

In my opinion, it should be against the law to sell that dreadful stuff!

Orthodoxy and "right-vs.-wrong"? I don't have a dog in that fight! I vary my pasta sauce depending on what's in my pantry and on my spice rack. Heck, I even use powdered allspice and anise seed just because I like the flavor. But I do add fresh-grated Romano as a thickening agent and because it seems to smooth out the flavors somehow.

I cook for taste, not authenticity, as a rule; but if I'm using a recipe for the first time I follow it slavishly just to see what its writer meant to do. Then I follow it more or less pr4ecisely depending on how much I liked the original.

Finally, just to throw some gasoline on the fires here, I just found [url='http://www.mezzetta.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=10700944&Category_Code=nvb&Product_Count=14']Mezzetta's [/url]Puttanesca sauce and like it better than any I've tried or made myself!

quote:

Originally posted by porkbeaks

quote:

Originally posted by Gizmolito

From Kraft website:

"To boost the flavor and thicken your spaghetti sauce, just stir 6 Tbsp. of Kraft 100% Grated Parmesan Cheese into 1 (26 oz) jar of your favorite spaghetti sauce in medium saucepan. Cook on medium-low heat until heated through, stirring occasionally. Serve over your favorite hot cooked pasta."

Ortodoxy doesn't help sell product!

---

---

Anyone who uses Kraft 100% Grated Parmesan Cheese doesn't have a clue as to what's right or wrong in Italian recipes. pb

Why do you say that? Most folks that I know use things in their recipe that they enjoy. I think your are to much opiniated in your response.

Paul E. Smith
Moderator
Roadfoood.com
Knoxville, TN

quote:

Originally posted by Sundancer7

quote:

Originally posted by porkbeaks

quote:

Originally posted by Gizmolito

From Kraft website:

"To boost the flavor and thicken your spaghetti sauce, just stir 6 Tbsp. of Kraft 100% Grated Parmesan Cheese into 1 (26 oz) jar of your favorite spaghetti sauce in medium saucepan. Cook on medium-low heat until heated through, stirring occasionally. Serve over your favorite hot cooked pasta."

Ortodoxy doesn't help sell product!

---

---

Anyone who uses Kraft 100% Grated Parmesan Cheese doesn't have a clue as to what's right or wrong in Italian recipes. pb

Why do you say that? Most folks that I know use things in their recipe that they enjoy. I think your are to much opiniated in your response.

Paul E. Smith
Moderator
Roadfoood.com
Knoxville, TN

If folks enjoy using Kraft Parmesan pre-grated "cheese" in their recipes, it probably has little to do with them enjoying the taste of Parmesan cheese.

As far as being opinionated, that seems to be the norm in these forums. pb

quote:

Rick F. Posted - 01/01/2006 : 15:46:26
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Finally, just to throw some gasoline on the fires here, I just found Mezzetta's Puttanesca sauce and like it better than any I've tried or made myself!

Rick....... it's the anchovies

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by saps

quote:

Originally posted by Michael Hoffman

I have to tell you, that "sauce" recipe sounds really bad. If it left out the cans of sauce and the cans of paste there'd be no need for any water or sugar. And the very idea of putting cheese into the sauce is amazing. I have no idea why anyone would put baking soda in there, unless it's to soak up a bad odor.

A lot of people use cheese in their gravy recipe, but I've never seen it in a marinara.

I've never seen it in any gravy, inluding pomodoro, or marinara.

I have, fairly often, actually.

Kraft 100% Grated Parmesan Cheese is to parmesan what McDonalds is to Roadfood. There. Something we all can understand.

No baking soda or parmesian in this recipe... Now everyone can scream about the red pepper flakes!

BASIC TOMATO SAUCE

* 1/2 cup olive oil
* 2 garlic cloves, minced
* 1 medium onion, finely chopped
* 1/4 teaspoon dried red pepper flakes
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 3 tablespoons tomato paste
* 28-ounce can crushed or whole plum tomatoes, or 12 peeled fresh tomatoes
* Salt and pepper to taste

In a large skillet or Dutch oven over low heat, slowly heat the olive oil, garlic, onion, red pepper flakes, basil and oregano. Cook for 5 to 7 minutes, or until garlic is golden brown. Be careful not to burn the garlic or it will develop an acrid taste.

Increase the heat to medium and quickly stir in tomato paste. Let cook 2 minutes, stirring often to prevent scorching. When hot, add tomatoes (crushing whole tomatoes with a cooking spoon or your hands). Let sauce come to a boil.

Add salt and pepper to taste, along with a few pinches of additional basil, oregano and red pepper to adjust flavor to your liking. Let sauce simmer, uncovered, for about 20 minutes while stirring occasionally. For a smoother consistency, run through a food mill, return to pan and reheat until bubbling before serving.

Makes 4 cups.

quote:

Originally posted by UncleVic

No baking soda or parmesian in this recipe... Now everyone can scream about the red pepper flakes!

BASIC TOMATO SAUCE

* 1/2 cup olive oil
* 2 garlic cloves, minced
* 1 medium onion, finely chopped
* 1/4 teaspoon dried red pepper flakes
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 3 tablespoons tomato paste
* 28-ounce can crushed or whole plum tomatoes, or 12 peeled fresh tomatoes
* Salt and pepper to taste

In a large skillet or Dutch oven over low heat, slowly heat the olive oil, garlic, onion, red pepper flakes, basil and oregano. Cook for 5 to 7 minutes, or until garlic is golden brown. Be careful not to burn the garlic or it will develop an acrid taste.

Increase the heat to medium and quickly stir in tomato paste. Let cook 2 minutes, stirring often to prevent scorching. When hot, add tomatoes (crushing whole tomatoes with a cooking spoon or your hands). Let sauce come to a boil.

Add salt and pepper to taste, along with a few pinches of additional basil, oregano and red pepper to adjust flavor to your liking. Let sauce simmer, uncovered, for about 20 minutes while stirring occasionally. For a smoother consistency, run through a food mill, return to pan and reheat until bubbling before serving.

Makes 4 cups.

Now THAT'S a tomato sauce! The red pepper flakes are a MUCH more common ingredient in sauce than cheese. Especially good when added early in the recipe like here. pb

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.