Butter to reduce acidity of tomato sauce?

Add a gastrique. (You just caramelize a small amount of sugar, then thin or deglaze with vinegar.) Add to Tomato sauce and it will reduce the acidity.

I know this is old post but posting this for any new readers that come along. Have a good one!

Hi old school, Have  you ever heard of adding a pinch of baking soda to kill acidity ?? I have done it with success many times.

Quote:

Originally Posted by Koukouvagia 

That can be quite messy if the feathers are still attached. I would switch to cigars pronto.

Quick wit like this should not have gone unnoticed!

I just wanted to add my two cents. 

Butter is certainly used in italy, though generally not as much in the south.  Though people i know in Rome, Romans (that is, not immigrants), do make sauce with butter sometimes. 

My mother used to make it half oil and half butter - she was from tuscany.

In the introduction to the English edition to Ada Boni's Talismano della Felicita', called The Talisman Italian Cookbook, Mario Pei, a linguist, says that italian cuisine uses butter in the north, oil in the south and butter and oil mixed in the center, particularly in Tuscany.  My mother was happy to read that because it coincided with her own experience and she became a big proponent of ada boni's cookbook!. 

I think the words "acid" and "acidity" are used, in common, non-chemical language, to mean "sour" and "sourness".

Sourness is a subjective experience, how we perceive taste; acidity is a chemical one.  I remember in the old days of Yugoslavia, traveling through there, the word they had for mineral water was, translated, "sour water" when in fact it's a little alcaline, but it tastes sour. Like baking soda. 

So tell me if this makes sense:

Baking soda will neutralize the acidity. 

Sugar will eliminate the sourness

and butter will make it creamy so you don;t notice. 

Sounds good to me.

You may want to consider this site as well.

http://www.ehow.com/how_5752105_make-tomato-dish-less-acidic.html

Petals.