Tomatoes can add superb taste and lots of nutrients to your favorite recipes, but they are very acidic and can cause serious upset for those suffering from ulcers or other digestive disorders related to excessive acidity. You can reduce the acidity of tomatoes, for example, by adding a little baking soda during cooking. You can also remove the seeds, reduce the cooking time, or add them raw to a dish.
Steps
Part 1 of 3: Using Baking Soda
Step 1. Cut the tomatoes into pieces
Most recipes still require you to cut them, so you can choose whether to cut them into small or large pieces depending on the dish you want to prepare.
Note that the smaller you cut them, the faster they cook
Step 2. Simmer the tomatoes for about 10 minutes
If you plan to add them to another preparation, it may take less time. Remember that if you cut them into large pieces, they will take slightly longer to cook.
Do not lose sight of them while they are cooking to be able to remove them from the heat if they become too dry or start to burn
Step 3. Remove the pan from the heat and pour a quarter teaspoon of baking soda over the tomatoes
This quantity is suitable for six medium-sized tomatoes, so adjust the dose according to the number. Stir the tomatoes to evenly distribute the baking soda.
In contact with the acids of the tomatoes, the bicarbonate will produce an effervescent reaction
Step 4. Add the rest of the ingredients and finish cooking the dish
When the fizzing reaction has stopped (usually after about a minute), you can resume cooking the tomatoes. The baking soda will reduce the overall acidity level of the dish, in most cases without altering the taste.
Part 2 of 3: Seed Tomatoes and Reduce Cooking Time
Step 1. Remove the seeds from the tomatoes
First, carefully cut them in half horizontally, imagining that there is a line at the height of the widest point of the circumference that separates them into two equal parts, then use a very small spoon to extract the seeds from the inside and throw them away. Be careful not to scrape the pulp around the seeds so as not to damage it.
- The seeds contain most of the acids contained in the tomato plant, so this is a great way to reduce the acidity of your dishes.
- Some recipes benefit from the presence of seeds during cooking in terms of taste and texture, so keep this in mind before removing them from tomatoes.
Step 2. Reduce the cooking time of the tomatoes
The reason is that they can become more acidic when they cook for a long time, so by reducing the time they spend in the pan to the bare minimum you can keep the acidity of the dish at a lower level. Sauces and other recipes that require prolonged cooking over a low heat can complicate things, but in general it is advisable to avoid cooking tomatoes for more than an hour and a half.
You may have to get used to eating less cooked tomatoes, but if you have stomach problems caused by acidic foods, it may be worth it
Step 3. Add the tomatoes to the last
When you make a recipe that involves adding tomatoes, which are not the main ingredient, however, you can put them in the pot when everything else is almost done. This is also a valid solution to reduce cooking time, without forcing yourself to eat them raw.
If a recipe calls for the ingredients to be simmered for an hour, add the tomatoes when there are ten minutes left to cook. They will still have time to warm up and soften, blending with the rest of the ingredients, but without becoming too acidic
Step 4. Use them raw
In the same way that reducing cooking time can decrease the acidity level, giving up cooking them will protect your digestive system. Raw tomatoes are much less acidic than cooked ones. If you have the ability to incorporate them raw to the recipe without significantly altering the final taste of the dish, it is undoubtedly an effective way to reduce its acidity.
If you need to add raw tomatoes to a hot preparation, the other ingredients will most likely be able to heat them up enough to even out the temperature of the dish
Part 3 of 3: Choosing the Tomatoes
Step 1. Look for the more mature ones
Tomatoes lose some of their acidity when they reach full ripeness, so you should avoid any that still look slightly unripe. Two effective ways to check if they are ripe are to feel their weight and press them gently between your fingers. Select the heavier and softer ones.
- A higher weight corresponds to a higher quantity of juices; this means that the tomato is more mature. Soft (not mushy) ones are more mature than firm ones.
- With practice you can learn to recognize a ripe tomato from an unripe one even by its scent.
Step 2. Cook with fresh tomatoes
The process of preparing tomato puree inevitably increases its acidity level, so you can preserve the health of your stomach by cooking only fresh tomatoes. The only drawback is that you will have to buy them more often than you do with canned ones as they obviously have a shorter shelf life.
Step 3. Use non-red colored tomatoes
On the stalls of markets and supermarkets you can find them in red, green, yellow, orange or a combination of these shades. In most cases, varieties that are a color other than red have a lower acidity level. The next time you make your favorite tomato sauce or dish, try using a different shade of red and see if you notice a difference in acidity.
- Keep in mind that there are exceptions to this rule, in fact there are red tomatoes that are less acidic than those of other shades.
- Some varieties of red tomatoes are naturally less acidic than others, such as cherry tomatoes, beefsteak and cluster tomatoes.
