Share your post with your fan club!
Has anyone used baking soda to reduce the acidity of tomatoes in either tomato sauce or tomato soup? What was the outcome, and what proportions do you recommend? TIA :)
In this CHOW Tip, Spring Warren, author of The Quarter-Acre Farm, shows us that you don't need tomatoes to be in season to make a fresh-tasting tomato sauce.
CHOW.com's Suzy Brannon shares a quick test to use on your baking soda to tell if it's still good for baking, or if it should be put to other uses, like cleaning.
Updated 5 months ago | 0
Updated 1 month ago | 3
Updated 3 months ago | 1
Updated 2 months ago | 1
Updated 1 month ago | 4