Thread: How to make pasta source less sour (acidic)?

"DeanB" <[email protected]> wrote in message
news:[email protected]...
> Hello all,
>
> We make pasta source using onions and ground chicked, with a bottle of
> Rao's source (which is excellent, as it should be for that price) and
> a can of chopped tomatoes. What can we add to this to make it less
> acid? My wife's teeth hurt when she eats it and it does seem a little
> strong for me too.
>
Cut way back on tomatoes.


** Posted from http://www.teranews.com **

On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB <[email protected]>
wrote:

>Hello all,
>
>We make pasta source using onions and ground chicked, with a bottle of
>Rao's source (which is excellent, as it should be for that price) and
>a can of chopped tomatoes. What can we add to this to make it less
>acid? My wife's teeth hurt when she eats it and it does seem a little
>strong for me too.
>
>I don't want to use cream or anything with cholesterol.
>
>Thanks!
>
>-Dean

Try just a little sugar. Not enough to taste, but enough to balance
the acid. Chopped or pureed carrots might have the same effect.

- Mark

On Apr 8, 5:23*pm, Mark A.Meggs <mme...@nospam.iglou.com> wrote:
> On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB <deanbrow...@yahoo.com>
> wrote:
>
> >Hello all,
>
> >We make pasta source using onions and ground chicked, with a bottle of
> >Rao's source (which is excellent, as it should be for that price) and
> >a can of chopped tomatoes. What can we add to this to make it less
> >acid? My wife's teeth hurt when she eats it and it does seem a little
> >strong for me too.
>
> >I don't want to use cream or anything with cholesterol.
>
> >Thanks!
>
> >-Dean
>
> Try just a little sugar. *Not enough to taste, but enough to balance
> the acid. *Chopped or pureed carrots might have the same effect.
>
> - Mark

Applesauce works well and is about the same consistency as a tomato-
based pasta sauce.

Susan B.

"DeanB" <[email protected]> wrote in message
news:[email protected]...
> Hello all,
>
> We make pasta source using onions and ground chicked, with a bottle of
> Rao's source (which is excellent, as it should be for that price) and
> a can of chopped tomatoes. What can we add to this to make it less
> acid? My wife's teeth hurt when she eats it and it does seem a little
> strong for me too.
>
> I don't want to use cream or anything with cholesterol.
>
> Thanks!
>
> -Dean
>
>
By far the best way is by using a sauce you've created from fresh tomatoes.
That's a "big deal", if I had to do it tomorrow morning, and pay for the
tomatoes out of season. You have to find the right canned whole tomato, and
make the sauce from that. We like Trader Joe's canned plum tomatoes. With
that proceed with any good recipe for a marinara sauce. Marcella Hazan's is
the standard for me. Once you've done this, you'll only use canned pasta
sauce in extreme circumstances.

Cheers,

Kent

The sauce of your problem's the bottled source. It needs less saucery.
Although a sourcer of grated carrots would help.

"DeanB" <[email protected]> wrote in message
news:[email protected]...
> Hello all,
>
> We make pasta source using onions and ground chicked, with a bottle of
> Rao's source (which is excellent, as it should be for that price) and
> a can of chopped tomatoes. What can we add to this to make it less
> acid? My wife's teeth hurt when she eats it and it does seem a little
> strong for me too.
>
> I don't want to use cream or anything with cholesterol.
>
> Thanks!
>
> -Dean

"Mark A.Meggs" <[email protected]> ha scritto nel messaggio
news:[email protected]..
> On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB <[email protected]>
> wrote:
>
>>Hello all,
>>
>>We make pasta source using onions and ground chicked, with a bottle of
>>Rao's source (which is excellent, as it should be for that price) and
>>a can of chopped tomatoes. What can we add to this to make it less
>>acid? My wife's teeth hurt when she eats it and it does seem a little
>>strong for me too.
>>
>>I don't want to use cream or anything with cholesterol.
>>
>>Thanks!
>>
>>-Dean
>
> Try just a little sugar. Not enough to taste, but enough to balance
> the acid. Chopped or pureed carrots might have the same effect.
>
> - Mark

Adding sugar, honey, anything sweet does not lower the acid it just makes
you not taste it. If la signora's teeth are hurting, there's something
wrong and it sounds like Rao done it. Don't know the product. Or la
signora is very sensitive to acidity.

There are 10,000 pasta sauces that do not have tomatoes at all. At least
7000 of those don't have cream. My suggestion is to use a very high quality
tomato when you want tomato sauce and forget the pre-made one, or to make
non-tomato pasta sauce.

In article
<[email protected]>,
DeanB <[email protected]> wrote:

> Hello all,
>
> We make pasta source using onions and ground chicked, with a bottle of
> Rao's source (which is excellent, as it should be for that price) and
> a can of chopped tomatoes. What can we add to this to make it less
> acid? My wife's teeth hurt when she eats it and it does seem a little
> strong for me too.
>
> I don't want to use cream or anything with cholesterol.
>
> Thanks!
>
> -Dean

I can't imagine a pasta sauce that would make my teeth hurt. Huh.
While the sauce is heating, sprinkle a *very* light dusting of baking
soda on it and stir it in. You'll watch it bubble up as some of the
acid is neutralized. Use a very light hand with the soda * too much
will give it an ashy taste.

It works. Adding sugar or honey or brown sugar or molasses or any other
sweetener will make it taste sweeter but it doesn't reduce the acidity.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news!

On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB wrote:

> Hello all,
>
> We make pasta source using onions and ground chicked, with a bottle of
> Rao's source (which is excellent, as it should be for that price) and
> a can of chopped tomatoes. What can we add to this to make it less
> acid? My wife's teeth hurt when she eats it and it does seem a little
> strong for me too.
>
> I don't want to use cream or anything with cholesterol.
>
> Thanks!
>
> -Dean

Leave off the Rao's. Their sauce is a joke. It isn't that good and it is
WAY too expensive. Use some caned whole tomatoes and tomato paste instead
and add your own herbs. You will have something better than Rao's. Don't
use too much onion. Cook the sauce a long time.

jay

On Wed, 9 Apr 2008 07:54:22 -0600, jay <[email protected]> wrote:

>On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB wrote:
>
>> Hello all,
>>
>> We make pasta source using onions and ground chicked, with a bottle of
>> Rao's source (which is excellent, as it should be for that price) and
>> a can of chopped tomatoes. What can we add to this to make it less
>> acid? My wife's teeth hurt when she eats it and it does seem a little
>> strong for me too.
>>
>> I don't want to use cream or anything with cholesterol.
>>
>> Thanks!
>>
>> -Dean
>
>Leave off the Rao's. Their sauce is a joke. It isn't that good and it is
>WAY too expensive. Use some caned whole tomatoes and tomato paste instead
>and add your own herbs. You will have something better than Rao's. Don't
>use too much onion. Cook the sauce a long time.
>
>jay

Pasta source made with ground chicked and caned tomatoes. Yum.

Jo Anne