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Tomato Sauce - Low-acid
Servings = 10 | Serving size =1/2 cup
Keeps well in the fridge for about 4 – 5 days.
| 1 Tbsp | olive oil |
| 6 cloves | garlic |
| 1 medium | onion |
| 2 | 28 oz. cans peeled chopped tomatoes |
| 3 cups | water |
| 1 1/2 tsp | baking soda |
Place the oil in a large stock-pot and heat over a medium-high heat. Reduce the heat to medium and add the garlic. Cook gently for about 5 minutes. Do not allow the garlic to turn brown.
Add the onions and cook for about ten minutes, until they are translucent. Stir frequently and do not allow them brown.
Add the tomatoes and water and reduce the heat to low. Cook until the tomatoes are soft (about 90 minutes).
Remove from heat and let cool for at least 40 minutes, stirring occasionally. Add the baking soda. There will be a bubbling of the sauce. Stir and let the sauce settle. Stir about every 5 minutes until it no longer bubbles.
Nutrition Facts
Serving size: 1/2 cup | Servings 10
Calories 46 | Calories from Fat 14
Amount Per Serving (% Daily Value)
Total Fat 2g (2%) | Saturated Fat 0g (1%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 206 mg (9 %)
Total Carbohydrates 8g (3%) | Sugars 4g
Dietary Fiber 2g (7%) | Protein 1g
Vitamin A 4% | Vitamin C 27 % | Calcium 5% | Iron 9%
Vitamin K 5 mcg | Potassium 318 mg | Magnesium 19 mg
"That’s a speecy, spicy sauce..."
-1970s Alka Seltzer television commercial
The refrigerator light goes on...
There is a lot of information on the Internet about reducing acid in tomato sauce. I couldn’t substantiate any of it. For instance, one site said to remove the seeds and skin but my tests showed no change in acidity. There was a case for cooking tomatoes for a short time, cooking them for a long time, using overripe and under-ripe tomatoes. The only way to make the sauce acid neutral is to use just a little bit of baking soda. Too much and it will taste soapy. Notice that there is no need to add salt – there’s enough in the baking soda.