Easy Low Acid Tomato Sauce
This low acid tomato sauce is smooth, rich, and kind to your stomach. Get the acid-reducing tricks, best low-acid tomatoes, expert tips, and variations.
Equipment
- Large saucepan or pot
- Wooden spoon
- Sharp knife
- Cutting board
- Immersion blender or regular blender
- Fine mesh strainer
- Can Opener
Ingredients
For the base:
- 2 tbsp olive oil
- 1 medium onion finely diced
- 3 garlic cloves minced
- 800 g 28 oz crushed tomatoes (low-acid variety if available)
- 2 tbsp tomato paste
For reducing acidity:
- ¼ tsp baking soda add gradually
- 1 medium carrot grated (natural sweetness)
- 1 tsp sugar optional, to taste
For the flavor and herbs:
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp black pepper
- 2 to 3 fresh basil leaves optional
- Salt to taste (optional)
Optional creamy finish:
- 2 tbsp heavy cream milk, or butter (mellows acidity further)
Instructions
- Sauté the aromatics. Heat the olive oil in a large saucepan over medium-low heat. Add the diced onion and cook gently for 5 to 6 minutes until soft and sweet, without browning. Add the minced garlic and cook for 1 more minute until fragrant.
- Build the base. Stir in the tomato paste and cook for 1 to 2 minutes. Add the crushed tomatoes and grated carrot, stirring to combine.
- Reduce the acidity. Add the baking soda a little at a time. It will fizz and foam as it neutralizes the acid. Stir well and let the foaming settle before adding more, using no more than ¼ tsp total. Taste, and add sugar if you want extra sweetness to balance.
- Add herbs and simmer. Stir in the basil, oregano, bay leaf, and black pepper. Bring to a gentle simmer, then reduce the heat to low. Cover partially and simmer for 40 to 45 minutes, stirring occasionally, as the longer, slower cook mellows the flavor.
- Blend and finish. Remove the bay leaf. Blend the sauce smooth with an immersion blender for a gentle, even texture, or leave it rustic if preferred. For a creamier, even milder sauce, stir in the cream, milk, or butter. Stir in the fresh basil leaves.
- Rest and serve. Remove from the heat and let the sauce rest for 5 minutes. Taste and adjust, then use immediately or store.
Notes
- Add baking soda gradually. A little goes a long way, and too much creates a soapy, flat taste. Stick to ¼ teaspoon or less for this batch size.
- Baking soda is the most effective trick, since it chemically neutralizes the acid. You will see it fizz when it works.
- Grated carrot adds natural sweetness and body, helping balance acidity without much sugar.
- Give it a long, slow simmer of 40 minutes or more, which naturally mellows the sharpness of the tomatoes.
- Avoid acidic add-ins like vinegar, wine, or citrus, since they will undo all your acid-reducing efforts.