Low acid marinara sauce . .

[debarybabs]

The other day, I made marinara sauce, and added about a teaspoon of baking soda after it was cooked and cooled down. I was able to have a portion of pasta with tomato sauce without any problems.
Be careful if you follow this recipe. You need to let the sauce cool down before adding the baking soda, because it bubbles up. Just stir it every so often until it calms down. Takes about half an hour. Then you can use it.
The sauce didn't have that sharp tangy taste to it. Actually, it was sweeter than usual.
I would suggest you try a little to see if you get a reaction before you eat a large portion.
And, or course drink lots of water after eating.

[formom]

I actually have a bottle of prelief powder that I ordered online and I always add that to my gravy (sauce) and it helps. You still have to be careful though. I don't even tell my family.:evilsmile

[elinor]

Just curious, could I add the baking soda at the beginning? Or does it have to be added after you cook the sauce?

[debarybabs]

Elinor,

I guess you can add it at the beginning. Give it a try and see how it tastes. You only need about 1/2 teaspoon if you're using one of those big cans of tomatoes.