I'm a relatively new gardener and I've had a lot of success with my Cherokee purple tomatoes, which I absolutely love. However, I've also grown some yellow and green tomatoes from a culinary blend packet, and they're just way too acidic for my taste. They ripen to a yellowish-green color, and since they're planted alongside my Cherokee purples, I'm trying to figure out how to use them without that overpowering acidity. Any tips on how to reduce the acidity when cooking or preparing them?
1 Answer
One easy trick I've learned is to add a pinch of baking soda while cooking the tomatoes. It can help neutralize some of that acidity. Just be careful not to add too much, or it might change the flavor too much!
I thought sugar was the way to go for balancing flavors?