Last night I threw together a slightly modified tomato sauce for pasta. I omitted the mushrooms (simply because we didn’t have any), exchanged a little chicken stock for the wine and added some ham and black olives. The resulting sauce was quite acidic, as tomato sauce can be, and I remembered hearing that baking soda could help. So I threw in a pinch. The sauce foamed like mad. The result? It was the sweetest most wonderful tomato sauce I’ve ever had!
I realized that I can apply this to other dishes involving a lot of tomato. Even though I adore other people’s cream of tomato soup, I’ve often avoided making cream of tomato soup because of that acidity problem I’ve had in the past. But now at last I can have my soup and eat it too.