My Low-Acid Marinara Sauce recipe is foolproof, simple, and straight forward. I have several people in my family sensitive to acidic foods and so I have developed a few life hacks to help neutralize the acids in our diet. I’ll give you several options on how to customize the sauce and the meal to make it your own Low-Acid Tomato Sauce.
How to make Tomato Sauce Less Acidic
If you’re just Googling ‘How To Make Marinara Sauce Less Acidic’ for a quick and easy answer on how to make it less acidic, here it is; 1/2-teaspoon baking soda to one jar of sauce. Haha, no need to read any further, people have been using baking soda to relieve heartburn for decades. Tomatoes are very acidic, with a pH of around 6-6.8. The downside to using baking soda to neutralize the acid in tomato sauce is that it can ruin the flavor of the sauce if you use too much. Therefore, if you’re a cook like me, and looking for other foods that help neutralize stomach acid, keep reading!
Tomatoes are very acidic, with a pH of around 6-6.8
For my Low-Acid Marinara sauce recipe I use fresh herbs in the summer when my garden is growing, and dry herbs in the winter. Fresh basil should be used right at the end of cooking so the flavor is fresh and bright, whereas the dry herbs can handle the 30-minute cooking time. Depending on your preference, you can add additional liquid to the sauce, for meatballs only, I prefer the sauce a little drier, if your adding pasta to the sauce, a little pasta water will be a welcome addition.
This is the same Marinara sauce recipe that I’ve used in several other recipes. It is quick and easy, costs less than half of what I spend on a jar of sauce, and tastes twice as good. So, for five minutes’ worth of work, you get a sauce that is infinitely better than any sauce you get in a jar.
Can Low-Acid Tomato Sauce Be Modified?
Yes! Although technically speaking, I believe that Marinara Sauce should just be a basic tomato sauce. Once you add other ingredients it probably has another name. I make this basic sauce frequently and change it up quite a bit. Here are some of my modifications:
- Beef and Mushroom Sauce. ½-pound of browned ground beef and 1-pound of sautéed sliced mushrooms make an amazing spaghetti sauce
- Spinach and Mushroom Sauce, 1-pound sautéed sliced Cremini mushrooms and 5-ounces of fresh baby spinach added just at the end make a light and fresh sauce
- Lasagna Sauce. I add ½-cup sliced green olives, ½-cup sliced black olives, ½-pound browned Italian Sausage, ½-pound browned ground beef or pork. Layered between sheets of pasta, and a combo of mozzarella, ricotta, and parmesan cheeses, it’s pure Heaven.
- Vodka Sauce. Add ¼-cup Vodka and ½-Cup Heavy Cream
- Sensitive Stomach Low-Acid Marinara Sauce.
Reducing Acidity in Tomato Sauce
Tomato sauce and pasta are naturally acidic. To counteract this you need to add naturally alkaline ingredients to bring the PH down to help neutralize the acid in food. While at the same time not dramatically changing the flavor, or look of the Low-Acid Marinara Sauce. Although garlic is alkaline, many people find it irritating, you can reduce or eliminate it from the recipe if needed.
I’m not a Doctor, I’m just a cook, so take this information with a grain of salt, and consult with your doctor if you have concerns about any of these ingredients or suggestions.
Here are some of my tips for a Less Acidic Sauce and some foods that neutralize stomach acid.
- Pasta made with white, wheat, or Durum flour is highly acidic, substitute gluten-free pasta for a low-acid alternative. Since pasta is a main component, this is a quick and easy start to reducing the acid in the meal
- Garlic Bread: I’m sorry to be the one to tell you, but white flour is highly acidic. Garlic knots, toast, bread, etc. is one of the big problems with this meal irritating your stomach. If you can find a gluten-free garlic bread, that is the one for sensitive stomachs.
- Carrots are moderately alkaline. Adding ¾ -cup of finely grated carrots does not change the flavor and they disappear into the sauce after simmering.
- Celery is very low alkaline but does have a distinct flavor. I add 1 celery stalk that is finely grated and the flavor is not changed
- Fresh Garlic. Technically it is moderately alkaline, however, the pungency of fresh garlic and onions are irritating to people with sensitive stomachs. You can try substituting powdered garlic and onions in recipes that call for them to see whether that helps your particular stomach issues. I list it as optional in the recipe.
- Mushrooms are low alkaline. 8-ounces of finely chopped or pureed mushrooms will disappear into the sauce once cooked
- Flat-Leaf Parsley is moderately alkaline and is an excellent garnish and a great addition to a side salad
- Mineral Water is highly alkaline and since water is needed to thin the sauce anyway, you may as well add mineral water.
- Apple Cider Vinegar is less acidic than other types of vinegar, so use this for your salad dressing. And while you’re at it, work some of the carrots, celery, mushrooms, and parsley into your salad as well.
- Avoid House Dressings: I hate to be the one to tell you, but Ranch dressing is acidic, so are most vinaigrettes, French, House, Blue Cheese, etc. It’s a good idea to research your dressing choices if you have a sensitive stomach.
- Baking Soda. Many ‘low-acid’ Marinara Sauce recipes only use baking soda to help decrease the acidity. It’s a great easy fix, and a lot less work. The only thing I don’t like about this method is that it’s a little foamy, so put it into the sauce early in the cooking, so it has a chance for the bubbles to subside. I think working these other healthy options such as carrots, celery, apple cider vinegar, etc. is better for you in the long run. That being said, 1 ½-teaspoons of baking soda will help neutralize the acid.
What recipes can you make with this Marinara Sauce?
Turkey Meatballs in a Spinach & Mushroom Marinara
Meatballs with Green Pea Smashed Potatoes
Chicken Parmesan Meatball Sandwiches
My Homemade Margherita Pizza recipe
Here is my Low-Acid Marinara Sauce recipe:
Low-Acid Marinara Sauce
Ingredients
- 1 28-Ounce Can San Marzano Tomatoes -Crushed
- 1/2 Cup Mineral Water -Mineral Water is highly alkaline
- 3 Cloves Garlic -Optional, crushed and chopped
- 3 Tablespoons Olive Oil
- 3/4 Cup Carrots -Finely grated
- 1/4 Cup Celery -Finely grated
- 8 Ounces Mushrooms -Optional, finely chopped
- 1 Teaspoon Baking Soda
- 1-1 1/2 Teaspoons Salt
- 1/2 Teaspoon Red Pepper Flakes
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Dried Basil -or 1/4 cup fresh basil, roughly chopped
- 1 Tablespoon Tomato Paste
Instructions
- In a large bowl, carefully crush the tomatoes by hand, they will squirt everywhere, so be gentle or you’ll be covered in tomato juice
- Rinse can with water to get all the sauce
- In a large skillet, heat the olive oil over medium-high heat, add the garlic and the tomato paste and cook briefly, just to get the raw flavor out of it, approximately 30-45 seconds
- Add the crushed tomatoes and sauce, and all remaining ingredients, unless you’re using fresh basil, then add it at the end after the heat is off
- Bring to a simmer, stirring frequently, simmer for approximately 30 minutes
Mika
Thank you for your baking soda hack! I have a hiatal hernia and haven’t been able to eat tomato sauce in years! I ate a pizza last night with the low acid marinara and didn’t have any problem! I am trying this recipe tonight and making spaghetti and meatballs. I’ll let you know how it goes! Thank again! Regular pizza is now back on my radar! 😉
Mika
Sorry!! I forgot to put up the 5 stars!
Steven
I am so happy you liked this recipe, I’ve been using baking soda for heartburn for years. I am working on more recipes for sensitive stomachs with foods that neutralize stomach acid, I hope you will enjoy those as well.
Mika
I just finished dinner. Best meal ever! I did add some alfredo sauce near the end because my husband wanted half and half. Added meatballs and it was amazing! Didn’t hurt me a bit!! I can never thank you enough!!!!!!!!!!!! Thank you so much! I haven’t had real spaghetti and meatballs in over 20 years! You really hit it out of the park! xoxo What meal do you want as your last dinner? THIS ONE!!!
Steven
That is a great review Mika and I am so happy you liked the low acid tomato sauce!
Nico
Can this be frozen and used later?
Steven
Yes, Nico, thanks for asking. This is an excellent recipe to freeze. Keeps in the freezer approximately 3-months.
Dawn
I am confused. In your recipe, your ingredient adds a can of crushed tomatoes, but your instructions say to crush tomatoes by hand? Number 4 in instructions you say to add the crushed tomatoes and sauce. I don’t see tomatoes under the ingredients. Thanks, I am looking forward to trying
Steven
Hi Dawn, thanks for the question. The first ingredient on the list is San Marzano Tomatoes -Crushed. Unfortunately, my computer program makes it look a little confusing, I will try to correct that. I use whole tomatoes that are crushed by hand, although, they do sell the crushed San Marzano tomatoes now, so either will work in this sauce. I hope this helps clarify the confusion. Bon appetit, Steven
Casey
I was wondering if you have an idea of what pH the sauce might be at by the end. I know it’s not an easy thing to measure but figured it doesn’t hurt to ask 😁 thank you!
Steven
Hi Casey, thanks for the question, it’s a good one. I am afraid I do not know what the pH is for this sauce. I know the pH of the ingredients prior to combining them and use that as my guide. I suppose the best test is that I have a family member that suffers from Gerd who can eat this sauce without any problems. I appreciate the question, I will look on the web to see if a can find a way to test the pH of the sauce without crushing my budget, lol. Thank you
Nicolasa
Thank you for this recipe, it’s good to know you can make tomato sauce less acidic. It would be great to see more low acid recipes on your blog, and especially highlighting what foods neutralize stomach acid.
Steven
Thank you for the comment Nicolasa. I have been researching more ways to cook for people suffering from GERD and acid reflux. As I put more low-acid recipes on the blog I will make and an effort to draw attention to them and I really like the idea of lists of foods that neutralize stomach acid.
Hua Ng
I always treated my heartburn and acid reflux with baking soda after eating and the symptoms started. I never thought to add baking soda to the recipe at the beginning. What a huge difference it makes! Thank you. And Thank you for the list of foods that neutralize stomach acid. I’ll have to start thinking like this when I cook.
Steven
Thanks, Hua. I appreciate the comment. I also self medicate using baking soda for heartburn. The list of foods that neutralize stomach acid is great for people that suffer from GERD, heartburn, and acid reflux. Although I like using baking soda to cut the acidity in tomato sauce, the other ingredients that neutralize stomach acid are the real stars of the show!
Sarah
I know tomatoes are acidic. Do you know the ph of tomatoes and if some varieties of tomatoes are more acidic than others? What I mean is, are San Marzano tomatoes more acidic than regular canned tomatoes? Thank you if you can answer. And thanks for the good hacks on reducing acidity in the tomato sauce.
Steven
Hi Sarah, that’s a great question. Yes, tomatoes are acidic, and the pH of tomatoes is between 4.2 and 4.5. Beyond that, I’m not a chemist and the question is too scientific for me to give a reliable answer. I am glad you like my cooking hacks for reducing acidity in tomato sauce. Bon appetit!
Nick
Great sauce, I eat it without adding baking soda. Then after if I have acid reflux, I treat heartburn with baking soda by adding a little baking soda to a glass of water. Works great for me.
Steven
Thanks for your comment, Nick. I will also treat heartburn with baking soda by mixing it with water. However, the more you can do to reduce the acid in tomato sauce during the cooking process the better off you will be. Bon appetit!
Virginia Holley
This is some amazing sauce. I have a bad time with heartburn from marinara sauce and tomatoes in general. I usually have to drink milk with marinara sauce, but I did not even have to drink milk with this sauce with going low carb. I am in love.
Steven
Hello Virginia! Thanks for the great comment and 5-star rating! You would never know from the flavor that this is a low-acid tomato sauce. Cheers!
Karen
I have two San Marzano tomato vines that are bearing lots of wonderful, flavorful fruit. Do you have any suggestions on starting this recipe with fresh tomatoes instead of canned? Thank you!
Steven
Hi Karen, I’m envious! I’d love to have fresh San Marzano tomatoes growing in my garden. All you would need to do to use fresh tomatoes is peel the tomatoes and give them a rough chop. Proceed with the recipe, no other modifications are required.
GinaG
I’m trying this recipe now and the sauce is brown. Suggestions on making this more of a red sauce?
Steven
Hi Gina, Thanks for the question. I have had this happen to me as well. Too much baking soda will turn the sauce brown instead of being red. You can add less baking soda for a brighter red sauce, unfortunately, that means the sauce will be more acidic as well. I hope this helps answer your question.
Benjamin McFarlane
6 to 6.8 is almost PH neutral. Tomatoes are more like in the 3 PH range. This is completely incorrect.
Steven
Hi Benjamin, Great comment and appreciate it, I think a lot of people find the idea of a low acid tomato sauce impossible. You are completely correct that tomatoes are very acidic, however, many of the other ingredients are very alkaline. Alkaline ingredients in the sauce work exactly the same way antacids such as Rolaids, Tums, or Alka-Seltzer do, the alkalinity helps to reduce the acids from the tomatoes. And although this sauce isn’t completely neutral, it is much lower in acidity than a traditional tomato sauce, and why it is great for people with sensitive stomachs. Cheers, Steven
Rob
Great tips. I think your mention of tomatoes being of a pH between 6-6.8 is a bit off, as that would be more neutral. Tomatoes can actually be as acidic as 4 on the pH scale. Adding baking soda which is alkaline will raise the pH thus reducing the acidity. That with a few of your other tips may get you near the 6 on the pH scale you mentioned.
Barb
I’m so happy I could cry! This truly gave me ZERO acid issues! I did put it through a food mill for a smooth sauce. I only wish I knew about this years ago.
Steven
Hi Barb, Thank you for making this recipe and I am so happy you had great results! Steven