Low Acid Marinara Sauce​ Recipe

This sauce is gentle on tummy—even tomato haters. It’s got baking soda, mineral water, carrots and celery to chill the acidity, so it’s tasty but not harsh.

It’s kinda silky, not runny—veg bits as little soft bites, tomato flavor without that bite. You simmer it for half an hour, easy, nothing fancy.

Baking soda and mineral water mellow the acid so yeah, easy on digestion. Great with pasta or meatballs or just dipping your garlic bread (minus acid, remember).

Jump to Recipe

Ingredients Needed:

• 28 oz crushed tomatoes – the base
• ½ cup mineral water – makes it less acidic
• 3 Tbsp olive oil – smooth texture
• ¾ cup grated carrots – natural sweetness
• ¼ cup grated celery – mild taste
• 1 tsp baking soda – neutralizes acid
• 1–1½ tsp salt – keep light
• ½ tsp red pepper flakes – optional heat
• 2 tsp oregano – Italian vibe
• 2 tsp basil – or fresh if you prefer
• 1 Tbsp tomato paste – deeper flavor
• optional: garlic or mushrooms – only if you tolerate

How To Make Low Acid Marinara Sauce:

Prep:
Crush tomatoes by hand in bowl—veggies and rinse water in.

Sauté:
Heat oil, toss in garlic (if you’re using) and tomato paste, stir ~30 sec.

Combine:
Add tomatoes, water, carrots, celery, baking soda, salt, pepper, herbs. Stir.

Simmer:
Bring to bubbling, then drop to low and simmer for about 30 minutes. Add fresh basil at the end if using.

Recipe Tips:

• Sauce bubbles and foams with baking soda—stir it down, it’s normal.
• Fine-grate veg so they kinda melt, don’t chunk.
• Skip garlic if you’re sensitive.
• Fresh basil at the end gives a boost.

How to Store & Reheat:

Room temp: cool fully, jar for 2 days.
Fridge: 4–5 days.
Freeze: up to 3 months, thaw and warm on stove.

Nutrition Facts (per ½ cup):

• Calories: ~52
• Sodium: ~455 mg
• Protein: 1 g
• Fat: 5 g
• Carbs: 6 g
• Fibre: 1 g
• Sugar: ~3 g

FAQs:

Is it low acid?
Yep—baking soda + mineral water mellow the acidity.

Can I skip baking soda?
You can, but sauce’ll taste sharper.

Need San Marzano tomatoes?
Not really—any crushed tomato, just check cans for citric acid.

Must I use the mushrooms?
Nah—just skip ’em or add more carrots.

Fresh herbs or dried?
Either’s fine; fresh basil at the end tastes brighter.