For vegetable fans, you will know that tomatoes are the perfect option to add to dishes to enrich their taste and nutrition. Unfortunately, the acid content in tomatoes is so high that it can aggravate stomach ulcers and other digestive disorders caused by acids. To reduce the acidity in tomatoes, try adding a little baking soda after the tomatoes are ripe. Also, you can remove the seeds, shorten the cooking time, or add raw tomatoes to your cooking.
Step
Method 1 of 3: Using Baking Soda
Step 1. Cut the tomatoes
Most recipes will require you to chop the tomatoes before cooking. The size, of course, will depend on the type of dish you are making.
Remember, the smaller the tomato pieces, the faster they will ripen
Step 2. Saute the tomato pieces over medium heat for 10 minutes
If you're adding it to another hot dish, the tomatoes don't need to be sautéed for too long. However, if the pieces are large enough, you will likely need to fry them longer.
Observe the condition of the tomatoes so they don't end up getting burnt or too dry
Step 3. Turn off the heat and pour 1/4 teaspoon of baking soda into the pan
Basically, that's enough to saute six medium-sized tomatoes. If the amount of tomatoes you saute is less or more than that, feel free to adjust the amount of baking soda used. Toss the tomatoes again until they are thoroughly coated with the baking soda.
Baking soda will make a hissing sound when it interacts with the acid in tomatoes
Step 4. Add the remaining ingredients and finish the cooking process
Once the sizzling stops, possibly after a minute or so, continue cooking. Supposedly, the addition of baking soda can reduce the acid levels in tomatoes significantly without risking changing the taste of the dish.
Method 2 of 3: Removing Tomato Seeds and Shortening Cooking Time
Step 1. Remove the tomato seeds
Slowly, slice the tomatoes crosswise. After that, use a teaspoon or other small spoon to scrape the tomato seeds and discard them. Do not dredge too deep so that the tomato flesh is not wasted, OK!
- Basically, the highest acid content is in tomato seeds, so removing them first can reduce the acid levels in tomatoes significantly.
- However, don't forget to consider the recipe you are going to make, especially since some dishes will taste even more delicious if the tomato seeds are also cooked.
Step 2. Reduce the cooking time of the tomatoes
The longer the tomatoes are cooked, the more acidic they will be. Therefore, try to shorten the cooking time of the tomatoes to keep the acid levels low. Unfortunately, this method is difficult to apply if tomatoes are added to foods that need to be cooked for a long time. However, try your best not to cook the tomatoes for more than 1½ hours.
Get used to eating tomatoes that are not too long cooked. Believe me, the effort is well worth the effect on your body
Step 3. Add the tomatoes last
If tomatoes need to be added to a dish but not as a main ingredient, try adding them after all other ingredients are cooked. By doing so, the tomatoes will still ripen even if only cooked in a not too long time.
If all the ingredients have to be cooked over low heat for an hour, add the tomatoes for the last 10 minutes. This way, the tomatoes will stay warm and soak into the food, but not end up overripe
Step 4. Add raw tomatoes to the dish
In line with the explanation stated in the previous method, the lowest acid content actually lies in tomatoes that are still raw. That's why, if you can use raw tomatoes without significantly affecting the taste of the dish, try doing so to reduce the acidity.
If you add tomatoes to a hot food, chances are the temperature of the other ingredients will warm the tomatoes and balance the overall temperature of the food
Method 3 of 3: Picking Tomatoes
Step 1. Choose tomatoes that are completely ripe
The better the ripeness of the tomato, the less acidic it will be. Therefore, avoid tomatoes that look undercooked. So, how to detect the level of ripeness of tomatoes? In particular, there are two things you can do: weigh the weight and press the surface gently. Choose tomatoes that are heavier when weighed and softer when pressed.
- The heavier the tomato, the higher the liquid content. That is, the more mature the condition. In particular, tomatoes that are soft but not mushy when pressed are more ripe than tomatoes that are still firm.
- Also understand the aroma of tomatoes that have been and are not fully ripe.
Step 2. Always use fresh tomatoes
In fact, the process of canning tomatoes can increase the level of acidity. Therefore, make sure you always use fresh tomatoes which are lower in acidity, even if that means you will need to buy them more often because they have a much shorter shelf life than canned tomatoes.
Step 3. Choose tomatoes that are not red
Tomatoes sold in the market are generally red, green, yellow, orange, or a combination of the four and in many cases, tomato varieties that are not red are claimed to have a lower acidity. Therefore, if you want to add tomatoes to your cooking, try choosing varieties that are not red and feel for any significant differences in acidity.
- Understand that these claims are not necessarily true because there are also varieties of red tomatoes that are low in acidity, and varieties of tomatoes that are not red but have a high acidity.
- Some types of imported tomatoes that you may find in large supermarkets are yellow pear which looks similar to cherry tomato varieties, yellow heirloom, and big rainbow which is golden red in color.
