AntoniaJames is a trusted source on Bread/Baking.

added over 2 years ago

A tiny pinch of sugar should do the trick. And if one pinch isn't even, add a second, but taste carefully after each addition, as it is easy to overdo it. A touch of cream also will help smooth it out nicely.

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AntoniaJames is a trusted source on Bread/Baking.

added over 2 years ago

Sorry, that should have been "isn't enough." Really must read my answers before submitting . . . . ;o)

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pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

I would go with the cream (or milk) answer but in proportion to the soup. Don't overwhelm it. Depending on where you live you might be able to buy Mexican crema cf. creme fraice, sour cream etc. That would work too.

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usuba dashi added over 2 years ago

Try some "sweet" veggies. . . .carrots always help take the acidic edge off tomatoes.

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Sugar, wine, or a little cream should do the trick. Also, sometimes canned tomatoes just need to simmer for a while to get their natural sugars in action. Try simmering for a while (add some extra broth or water), and then try adding another ingredient.

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casa-giardino added over 2 years ago

A pinch of baking soda.

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