The secret to the perfect tomato sauce. Experienced housewives use special ingredients

When someone says food to you, what’s the first thing that comes to your mind? It’s a known fact that most people will say pasta, pizza or anything with tomato sauce. Red tomato sauce has been associated with Italian cuisine for many years, but also with Romanian cuisine. However, there is one thing, and that is the secret to the perfect tomato sauce, and most experienced housewives use special ingredients when making this famous sauce.

What’s the secret to the perfect tomato sauce?

The great taste of tomatoes is all about the balance between acidity and sweetness. Too much of either can leave you with a sauce that tastes one-dimensional.

Many sources recommend adding a pinch of baking soda to overly acidic sauces, which raises the pH and makes it less acidic.

Other housewives prefer to add a little sugar. It can’t neutralize acidity in the same way as baking soda, but sugar changes our perception of other tastes.

Most housewives, who prepare everything from pasta to soups and stews, use tomato sauce. To get rid of acidity, the secret to the perfect ketchup lies, as I said, next to baking soda.

Experienced housewives use special and inexpensive materials

To determine which method is more effective, sugar or baking soda, make tomato sauce and divide into 3 sample cups. After that, add sugar or baking soda to some of them.

Then taste each one separately. Samples enriched with just a teaspoon of sugar will have a balanced taste and a stronger tomato aroma. However, you will find that samples with the same amount of baking soda will be slightly more even and sweeter.

Another tip is to try reducing the amount of baking soda to 1/8 tsp. You’ll notice that this sauce will be more like a sugar-adjusted version.

In your favorite sauce or soup recipe, for every 2-3 cups of crushed tomatoes, ketchup, or strained tomatoes, add 1/2 teaspoon of baking soda. Stir well, the baking soda will make the sauce foamy. Continue stirring until the foam reduces.


As I wrote earlier, sodium bicarbonate, as cheap as it is, can be just as effective in some cases. Although, in the case of ketchup, it may not satisfy you, don’t exclude it from the recipe. it does help, so it’s worth giving it a try.

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