Sugar vs baking soda to neutralize acid in canned tomatoes?
Sugar vs baking soda to neutralize acid in canned tomatoes?
The ones I buy contain lemon for preservation, but I don't like the acidic taste of lemon in tomato sauce.
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I've always added a carrot.
This is what my Mom always does. If you grow up eating sauce without sugar, then it it just tastes wrong.
I'm not saying my sauce is better than sauce with sugar in it, I'm just saying that's not what I grew up with. For me, I can only rate sauces on a scale of 1-"exactly my Mom's"
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