Orange Soda in Tomato/Spaghetti Sauce?
 

A friend of mine mentioned that he goes to a pizza restaurant that has the best tomato sauce. Apparently they put orange soda (pop) in the sauce to sweeten it. Has anyone ever tried this? Just curious.

I never heard of that before , It may be ok but I don't think I would try it as orange and tomato flavors do not sound too appealing mixing inside the stomach

I'm not sure of the orangs, but I but sugar in with the tomato sauce to cut the acid. I am guessing that is why the soda.

Oh gosh, do we have to add more sugar to commercial tomato sauce that already has sugar in it? i think not. Make your own sauce and skip the sugar.

I agree with Jane quilter. When making your own sauce you can cut some of the acid by adding juiced carrots. I would even prefer to add cane sugar or honey over soda as soda usually has corn syrup as a sweetener and other undesirable ingredients.

I can't remember what it was but someone I knew added orange soda to something they made. I would give it a try.

maybe someone is " pulling his leg". When I do sauce from scratch or even jarred, I put a pinch of baking soda to cut the acid. A friend puts in a carrot? Never tried that myself

I have a friend from Argentina who used to make a pasta sauce with tomatoes, cream, and orange juice. It was delicious.

Geri, how much baking soda? My mom (age 97) complains about how the tomato sauce has way too much acid for her - but she loves spaghetti, and I am not making it from scratch - so I definitely need to add something to cut the acid.

My definition of a pinch is amount you can get between your thumb and index finger....it will foam a bit, stir and it will settle. Beware....too much will ruin the sauce......no fixing it...ask me how I know...do it while sauce is cooking...... If I'm making a huge pot of sauce, I will put a couple of pinches in.......makes a difference...no heart burn afterwards