Please help this Italian!! Acidy tomato sauce
#7633 - 04/27/03 08:27 PM
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jpny1008
Reged: 02/13/03
Posts: 9
Loc: Staten Island, New York
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I am an Italian who loves her italian food but I have been having trouble with my tomato sauce. Ever since I stopped making it with pork and/or beef in it, my sauce comes out very acidy. I have tried switching tomato varieties and cooking my turkey meatballs in the sauce as I would have with beef but nothing has worked so far. Anyone have any suggestions?
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have you tried adding sugar to it or putting in a potatoe? both are suppose to be good at neutralizing the acid in tomatoes?
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Try adding sugar...let me know if that helps (tomato sauce is the BEST) Enjoy your sauce!
Ruchie
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Formerly known as Ruchie
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Mmacdonald,
Sorry about that...I didn't see your response...seems we thought the same thing! LOL Sorry bout repeating info...
Ruchie
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Formerly known as Ruchie
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i'll try adding sugar this Sunday and a potato next Sunday. Thanks!
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The only other thing I could suggest is maybe adding a piece of chicken breast. My dad (Italian also) told me that whenever I make tomato sauce to always add with the meatballs a small piece of chicken, whether it be just like a wing or a drumstick or something. These parts are obviously too fattening, but maybe a skinless chicken breast (not sure if with or without bone would be better) would work?
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I tried adding the chicken and it helped, it gave it a nice smooth flavor. I used chicken breast with the bone (my mom said she uses chicken with the bone so I tried that first) Thanks!
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No problem!
I thought maybe the bone would be better, since that what they say flavors soups & stuff. Thanks for letting me know. Now you've got me craving some. I may have to make some this weekend. 
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JP - I'm also italian and I make my tomato sauce with vidalia onions. If you can't find them any sweet onions will do, most supermarkets have them now. I just cut them up roughly and saute in olive oil until golden, then add canned tomatoes (I use San Marzano from Naples)and salt. I then pass thru a food mill to take out tomato seeds. Or you can use pureed tomatoes without seeds and skip that step. The sweet onions take care of the acidity of the tomatoes. Hope this helps you.
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if there's a scientific reason for the sweet onions helping with the acidity of the tomatoes? I haven't heard of this, but it seems to me that just about all of the traditional cooking tips end up having some food chemistry explanation that validates them. It would be really interesting to know why the sweet onions are helping (and I believe they are). Maybe the sugar from the onions themselves?
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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