The ones I buy contain lemon for preservation, but I don’t like the acidic taste of lemon in tomato sauce.
Sugar - it doesn’t neutralise but mask the sourness, so the resulting taste is a bit more interesting. Bicarbonate will truly neutralise it but the result is a boring sauce.
fart_pickle@lemmy.world 1 week ago
Tomatoes are acidic, backing soda is alkaline, sugar is neutral. Adding baking soda to canned tomatoes will neutralize the acid but won’t change the taste too much (depending on the amount). Adding sugar won’t change the acidity of tomatoes but will greatly change the taste.
From my personal experience, adding sugar to a simmering tomato sauce for long enough that sugar caramelizes, will make the sauce way better.