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Let’s be honest — we all have a jar of tomato sauce in the pantry for emergencies. But nothing beats the rich, cozy flavor of a good homemade sauce simmering away on the stove. It fills the house with the kind of aroma that says, “something delicious is happening in here.”
Now here’s a little trick I swear by (and it might sound strange at first): baking soda. Just a pinch, and boom — your sauce gets smoother, less acidic, and all-around more balanced. I know, I know… baking soda? But trust me on this one. It’s one of those little hacks that makes a big difference.
Whether you’re ladling it over spaghetti, layering it into lasagna, or using it as a pizza base, this tomato sauce is about to become your new go-to.
Why You’ll Love This Sauce
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Cuts the tang without adding sugar overload
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Rich, velvety texture with no harsh bite
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Gorgeous red color that actually stays red
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Great for picky eaters (especially if acidity is an issue)
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Comes together with pantry staples in under an hour
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Customizable with veggies, meats, or fresh herbs
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Freezes beautifully — make a double batch!
Ingredients
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2 tbsp olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 cans (28 oz each) crushed tomatoes
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1 tsp salt
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1 tsp sugar
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1 tsp dried oregano
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½ tsp dried basil
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¼ tsp red pepper flakes (optional, but adds a nice kick)
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¼ tsp baking soda
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Freshly ground black pepper, to taste
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¼ cup chopped fresh basil (optional, but delicious)
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Grated Parmesan cheese, for serving (totally optional, but highly recommended)
Let’s Make It
1. Start with the flavor base
In a big ol’ saucepan or Dutch oven, heat the olive oil over medium. Toss in the onion and let it cook down for about 5 minutes, stirring now and then. You want soft and translucent — not browned.
Add in the garlic and cook for another minute or two. You’ll know it’s ready when it smells amazing. Just don’t let it burn!
2. Add the tomatoes and seasonings
Pour in the crushed tomatoes and give it a good stir. Add the salt, sugar, oregano, basil, and red pepper flakes. Mix it all together and let it get cozy.
3. The magic moment: baking soda
Sprinkle in the baking soda and stir — you’ll see a bit of bubbling and foam at first. Totally normal! That’s the baking soda working its magic, mellowing out the acidity and giving your sauce a silky smooth finish.
4. Simmer and adjust
Lower the heat and let everything simmer gently for about 20–30 minutes. Stir now and then so it doesn’t stick. If it gets too thick, just add a splash of water or broth.
Taste and adjust your seasoning. Want it a little sweeter? Add another pinch of sugar. Still too tangy? A tiny bit more baking soda will do the trick (but go slow — a little goes a long way!).
5. Finishing touches
Stir in fresh basil if you’re using it, and finish with black pepper to taste. Spoon it over your favorite pasta, swirl it onto pizza dough, or serve it up however you like. Don’t forget a sprinkle of Parmesan if you’ve got it!
Variations to Try
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Meaty: Add browned ground beef or sausage
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Veggie-packed: Throw in mushrooms, bell peppers, or zucchini
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Herby: Try thyme, rosemary, or a bay leaf
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Bold: Deglaze the onions with a splash of red wine before adding the tomatoes
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Spicy: Add more chili flakes or a dash of hot sauce
Storage & Make-Ahead Tips
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Fridge: Store leftovers in an airtight container for up to 4 days
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Freezer: Freeze in portions for up to 2 months — perfect for busy nights
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Reheat: Gently warm on the stove or microwave in short bursts, stirring often
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Make-Ahead: Cook and refrigerate, then reheat when you’re ready to use
Notes from My Kitchen
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Fresh basil adds a burst of flavor, but dried works in a pinch
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If your sauce looks dull, the baking soda will actually help brighten it back up
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A little goes a long way with the soda — start with ¼ tsp, and taste before adding more
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I always grate my own cheese for better melting — pre-shredded just doesn’t hit the same
Final Thoughts
This baking soda trick changed the tomato sauce game for me, and I think you’re gonna love it too. It’s one of those tiny tweaks that makes everything taste just a little more homemade, a little more special. Whether you’re tossing this with spaghetti or spooning it into your next baked ziti, it’s a simple recipe that delivers every single time.
Try it out and let me know how it goes — and if you put your own spin on it, I’d love to hear that too!
