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    You are in: Home / Community Forums / Cooking Q & A / How can I make tomatoes less acidic?
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    How can I make tomatoes less acidic?

    Carolyn
    Sun Aug 05, 2001 2:11 pm
    Newbie "Fry Cook" Poster
    I need to find a way to make tomatoes less acid for someone in my family. Any ideas? They're too acid whether I serve them sliced fresh in salad or cooked. Tried them broiled, grilled, stewed, steamed, baked, dried, as sauce and still they cause stomach acid upset. Someone suggested cooking them with sugar, but that didn't seem to make any difference. Thanks !
    msintrepid
    Thu Aug 23, 2001 6:10 pm
    Regular "Line Cook" Poster
    First thing I would do is remove the skin and the seeds. This usually will help - the seeds and skin are very hard to digest. To remove the skin, dip in boiling water for a few minutes, until you see the skin "crack" - then peel with your fingers - slice the skinned tomato in half horizontally, and squeeze out the seeds. That should do it. Let me know if that helps.
    Dib's
    Mon Aug 27, 2001 5:11 pm
    Food.com Groupie
    1/8 of a t. of baking soda should do you-moe for larger portions. That fizzing is taking the acid away. Diana
    Mary Scheffert
    Wed Aug 29, 2001 10:26 pm
    Food.com Groupie
    Have you ever tried yellow tomatoes? They are noted for being less acidic than the traditional reds.
    My garden favorite is Golden Jubilee. They are a beautiful color when they are ripe, and very tasty!
    -Mary
    Kim
    Thu Aug 30, 2001 3:57 pm
    Experienced "Head Chef" Poster
    When using tomatoes in cooking try adding a small amount of sugar. It helps a little bit.
    Gay Gilmore
    Mon Sep 10, 2001 8:15 pm
    Food.com Groupie
    Quote:

    First thing I would do is remove the skin and the seeds.


    We actually posted some step-by-step directions and pictures of how to peel and seed tomatoes a while back.

    Here's the Full Feature Story on Tomatoes too.
    pasoob
    Fri Sep 21, 2001 2:46 am
    Newbie "Fry Cook" Poster
    I grow lemon boy tomatoes(yellow) and orange queen(orange) tomatoes which are consider low-acid tomatoes for my family who cannot tolerate other kinds because of the acid and they have no problem with them. Good luck
    Me2
    Thu Jul 04, 2002 7:40 pm
    Semi-Experienced "Sous Chef" Poster
    Very simple. Add carrot shreds to neutralize the acid. Remove carrot shreds before serving.
    Bergy
    Thu Jul 04, 2002 7:43 pm
    Food.com Groupie
    Quote:

    Very simple. Add carrot shreds to neutralize the acid. Remove carrot shreds before serving.

    This is a good One Thanks- Also the "Tomatoes on the vine" not sure of the name are less acidic
    Derf
    Thu Jul 04, 2002 8:17 pm
    Food.com Groupie
    the carrot trick works!!
    Me2
    Thu Jul 04, 2002 8:34 pm
    Semi-Experienced "Sous Chef" Poster
    Quote:

    Quote:

    Very simple. Add carrot shreds to neutralize the acid. Remove carrot shreds before serving.

    This is a good One Thanks- Also the "Tomatoes on the vine" not sure of the name are less acidic


    My pleasure Bergy! It's an old-world trick I learned from my Grandmother. She loved tomato, but it would burn her insides whenever she ate it. Then she learned if she took a potato peeler and used it to put a couple of carrot shreds into anything tomoto - it was an acid magnet.
    Sandra Silver
    Mon Jul 08, 2002 10:14 pm
    Newbie "Fry Cook" Poster
    A sure fire way to make tomatoes less acidic is to add sugar to them. If using fresh tomatoes, sprinkle a bit of sugar over them. If using tomatoes in a recipe (e.g. spaghetti sauce), put in a tsp. of sugar.
    Me2
    Sun Jul 14, 2002 4:49 pm
    Semi-Experienced "Sous Chef" Poster
    Quote:

    A sure fire way to make tomatoes less acidic is to add sugar to them. If using fresh tomatoes, sprinkle a bit of sugar over them. If using tomatoes in a recipe (e.g. spaghetti sauce), put in a tsp. of sugar.


    That might work, but is not good for people who cannot have sugar in their diet.
    Lennie
    Sun Jul 14, 2002 4:53 pm
    Food.com Groupie
    Quote:

    I need to find a way to make tomatoes less acid for someone in my family. Any ideas? They're too acid whether I serve them sliced fresh in salad or cooked. Tried them broiled, grilled, stewed, steamed, baked, dried, as sauce and still they cause stomach acid upset. Someone suggested cooking them with sugar, but that didn't seem to make any difference. Thanks !


    Carolyn, some folks are just very susceptible to the acids in foods; I am one of them ... I frequently get digestive upset from raw tomatoes and tomato sauces etc, so I try to limit my intake of tomatoes and tomato-based products. I'm afraid it sounds like your family members are like me.

    Tomatoes that are very ripe and straight off the vine seem to be okay for me, in limited quantity (no pigging out!), and I have had good success with yellow tomatoes as well. Good luck!
    Pokerfreak Russo
    Tue Jul 30, 2002 8:17 pm
    Regular "Line Cook" Poster
    I agree, I always use Baking soda in my sauce, I make a lot of it and when I put in Baking Soda you see the Fizz, that is the acid neutralizing and I do and sugar as well
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