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(mdfloyd) wrote in
om:

> I've been looking through some good pasta sauce recipes, and a couple
> of them mention putting a pinch of baking soda into the sauce. They
> say it makes the sauce sweeter and richer.
>
> I've never heard of this -- is it true?
>
> THanks!

The Baking soda neutralizes some of the acidity of the tomatoes...A pinch
maybe 2 is all you need to remove the bitter taste of over acidic
tomato sauce. It doesn't necessarily make it sweet tasting...just less
acidic/bitter. I've rescued a few sauces this way. We're talking
about changing the PH not making sweeter. BTW too much will ruin a sauce
too, so use a light hand.

--
And the beet goes on! (or under)
-me just a while ago