The Pantry Ingredient That Kills The Bitterness In Canned Tomatoes

Canned tomatoes are a kitchen essential that's perfect for soups, sauces, and stews. But sometimes the sharp, metallic taste of this ingredient can overpower a dish. The good news? An ingredient you likely already have in your pantry — baking soda — can transform the flavor of canned tomatoes, making them smoother and more balanced with just a simple pinch of the stuff stirred into the pot.

The natural acidity of tomatoes, combined with the effects of t he canning process, often results in a tangy or metallic flavor. While acidity is a key characteristic of tomatoes, the canned variety sometimes becomes too intense, especially in delicate dishes. This is where baking soda comes in. Baking soda, a mild alkaline compound, neutralizes some of the acidity in tomatoes and allows the fruit's natural sweetness and depth to shine through (yes, part of the often-unknown facts about tomatoes includes the reality that it's technically a berry).

This hack is great for dishes where you want a smoother, less tangy tomato base, such as creamy tomato soup or mild pasta sauces. However, for recipes like salsa and pico de gallo that benefit from a bright, acidic kick, you might want to leave the tomatoes as they are — just taste along the way to confirm you're happy with the balance. With that extra baking soda on hand, you can use it to make a creamier hummus.

The process of de-acidifying canned tomatoes couldn't be easier. Start cooking your dish as usual, using canned tomatoes as a base. Add a small pinch of baking soda for every couple cans of tomatoes. Stir well and let the tomatoes simmer for a few minutes, then taste and adjust. If the acidity persists, add a bit more baking soda, but be cautious as too much can affect the flavor balance. You may notice a slight fizzing as the baking soda works its magic, but this is normal and is a handy way to know that the acid is being neutralized.

Many people add sugar to offset the tang of canned tomatoes, but sugar doesn't actually reduce acidity. Instead, it simply masks the sourness with sweetness and, if you overdo it, can all too easily make dishes taste downright sugary. Baking soda, on the other hand, tackles the acidity directly and can help you create a more natural and less cloying flavor profile.

Baking soda is an easy, effective way to mellow out canned tomatoes and elevate your dishes. Next time you find your tomatoes tasting too harsh, reach for the baking soda—you might just unlock a new level of flavor in your cooking. And if you're unsure which canned tomatoes to buy, this ranking of canned tomato brands is a great guide.