How to reduce acidity in tomato sauce

In this short guide, we are going to answer the question “ how to reduce acidity in tomato sauce?” with an in-depth analysis of tomato sauce. 

How to reduce acidity in tomato sauce?

The acidity of the tomato sauce can be reduced by using one of the following ingredients. Depending on your needs and preferences, you can employ any of the elements from the following categories:

  • soda bicarbonate
  • product made from milk (butter or Bechamel)
  • veggies and herbs

Tomatoes are one of the most acidic fruits, containing approximately ten organic acids naturally. Citric acid, malic acid, and ascorbic acid are in order of abundance. Even though tomatoes have numerous health benefits, if they are very sour, they can induce GERD and ulcers. For some people, eating sour or acidic meals is an unpleasant experience. It can also be uncomfortable for some people’s bodies, causing stomach problems.

Tomato sauce can become too acidic, making it painfully sour. Tomato sauce has a wide range of acid content. The acidity of store-bought tomato sauces is usually quite high. Tomato paste and purees are high in acid, according to Clemson University studies. To extend their shelf life, preserved tomato-based foods contain a high acid content.

You have more control over the acid content if you create tomato sauce at home.


Start with the right ingredients

Depending on the ingredients and cooking technique, homemade tomato sauce can range from mild to acidic.

You wouldn’t have to be concerned about the acid content if you used fresh tomatoes. Fresh tomatoes are typically sweeter and have less acid. The acid content of tomatoes varies depending on the type and season of harvest.

Also, before you begin cooking, remove the seeds from the tomatoes. Removing the seeds from the tomato paste will assist to lessen the acidity.

Cook the sauce for an additional 2-4 hours on low heat. To keep it from burning, stir it every 30 minutes. Cooking tomato sauce for a long time helps to balance out the flavor.

Baking soda can be used to neutralize some of the acids. Baking soda is a basic ingredient that will lessen the acidity of your tomato sauce if used in the right amount.

Add Baking Soda and Butter

To add baking soda to your tomato sauce, follow the steps below.

  • Add 1/4 teaspoon baking soda to each cup of tomato sauce. If it isn’t enough for you, add a bit extra.
  • If the acidity of your sauce still doesn’t meet your expectations, add butter. Add a teaspoon of butter to the sauce and stir it in.
  • You may make your pizza sauce healthier by adding non-acidic vegetables. Non-acidic vegetables, such as onions, olives, and artichokes, give weight to the tomato sauce while simultaneously raising the pH.

Add vegetables

You can also add spinach, carrots, and eggplant to your tomato sauce.

Pickled or canned veggies, on the other hand, should not be added because they are already sour and acidic. Acidity is low in fresh veggies.

Fatty-Dairy Products Should Be Included

Acidity is also reduced by fatty dairy products like butter. A bechamel sauce is also a good option. Lactose-containing ingredients will not lower the pH of the sauce, but they will help to mask the acidic flavor.

Add a little sugar to your tomato sauce to reduce the flavor. However, rather than reducing acidity, this will round out the flavor. As a result, you won’t have to struggle with the sauce’s sour flavor.

Add Sugar and Salt

While the tomato sauce is simmering, add a pinch of sugar to the pan. Just before the sauce thickens, add either brown or white sugar. You can also taste it to make sure it’s the perfect flavor for you.

A pinch of salt acts in the same manner as sugar does.

Tomato Paste

The greatest sauce is created from meaty tomatoes with few watery seed pockets, as we all know. If your tomatoes aren’t as tasty as you’d hoped or expected, add a tablespoon or two of tomato paste to help fill in the gaps.


Some bland tomato sauces require a boost of umami flavor, which can be added with a dash of Worcestershire sauce, fish sauce, or liquid aminos. You could also use soy sauce if you’re confident it won’t oversalt your sauce.


A little splash of high-quality flavored vinegar, a squeeze of fresh lemon juice, or a few drops of not-too-hot hot sauce would most certainly lift and improve the flavors of a flat or bland sauce. 

The idea is to taste the acid’s effect rather than the acid itself, so use caution and taste as you go. Many home chefs confuse the requirement for acidity in a meal with the need for salt, so if you’ve already added additional salt and the sauce is still flat, it’s likely due to a lack of acidity.


In this short guide, we answered the question “ how to reduce acidity in tomato sauce?” with an in-depth analysis of tomato sauce. 


Leave a Comment