Tip - Reducing Acid In Tomato Sauces

Just yesterday, I stumbled upon another of baking soda's innumerable
uses: cutting the acid level down in your favorite tomato sauce-based
dishes.  Once you're done cooking your sauce, if you find that it
still has a acid bite (no matter how much sugar you've added), just
sprinkle about 1/8 teaspoon of baking soda on it at a time (adjust
quantity with larger portions).  Stir it around and watch as the
fizzle reduces the acidity before your very eyes!  The addition will
not diminish the flavor of your sauce at all, only the need for
Rolaids once you're done eating it!  As a matter of fact, it actually
allows all the other subtle flavors of you sauce to make their
presence known!