What are some good ways to neutralize the acidity of tomato sauce without impacting the taste that much...

What are some good ways to neutralize the acidity of tomato sauce without impacting the taste that much? I'm sick of getting acid reflux when making pizza.

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gonna say milk here

Creme

A teaspoon or two of sugar I find helps

The way you neutralize the acidity of substance is by adding a base you fucking retard

Yeah, no shit. What I was asking is the best way to do it without impacting flavor.

Baking soda

Reading comprehension is hard :(

Take a huge shit in it.

this. same goes for pasta sauce.
it really depends on the tomatoes at the time.

this how you make mustard gas, don't do that OP.

Also removing the seeds from the tomato cuts down the acidity also.

Just make a basic sauce

You are a funny guy, user.

sugar. a touch of baking soda. milk. cream. an egg. cinnamon.

any of the above.

Antacid 15min before you eat
14 day course of omeprazole (and if it works for you as it does for me: when it recurs, take one pill only and it stops happening for another few months)

I take a large clug of my favorite kefir after and that seems to help a lot.

Add a half teaspoon of sugar, reduce the sauce on the lowest of low heat, covered. You want to basically convert more of the starches/bitter flavors in the tomatoes into sugars.

lye or baking soda, you fucking nigger

Slowly add small amounts of sugar or brown sugar

put a carrot in the sauce, take it out afterwards