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.
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