Are Tomatoes Acidic? (How to Reduce Acidity)

Tomatoes are one of the world’s most popular fruits. They may be found in a variety of foods, including pasta and pizza, as well as burgers, salads, and even beverages. Because of their many culinary uses, the US Supreme Court even recognized them as a vegetable.

While their taxonomy is debatable (botanists believe they are a fruit), their acidity is not. They remain on the acidic side of the pH scale whether we eat them raw in sandwiches and salads or cooked in sauces and soups.

On the other hand, they are high in fiber, a food that absorbs excess acid in the stomach, so eating them in moderation may help with digestion.

Let’s look at the pH levels of several tomato types and products and talk about some strategies to make them less acidic.

pH Value of Tomatoes

Tomatoes have a pH of 4.3 4.9, putting them on the acidic side of the pH scale. This scale, which spans from 0 to 14, categorizes meals into three groups: acidic, neutral, and alkaline.

Acidic meals have a pH value ranging from 0 to 6. Mangoes, for example, have a pH of 5.8 to 6, making them acidic, like tomatoes. Seven, like popcorn and water, is considered neutral. Alkaline foods include most meat, shellfish, and green vegetables.

pH Value of Different Types of Tomatoes

There are about 19,000 types in the globe. They come in a variety of forms, sizes, and colors, ranging from little cherry types to massive beefsteak kinds.

Because the most popular cultivars have a similar pH range, it doesn’t matter which one you pick.

Tomatoes Type pH Value
Standard 4.3
Cherry 4.2
Patio 4.2
White 4.2
Yellow 4.2
Orange 4.3
Pear 4.4
Elongated 4.5
Beefsteak 4.2
Belgian giant 4.3

What Makes Tomatoes Acidic?

Tomatoes are acidic because they contain four weak organic acids: folic, citric, ascorbic, and malic acids.

The acidity of these fruits is proportional to their ripeness. A mature specimen has a higher pH, while an unripe specimen has a lower pH.

Malic acid makes up the bulk of the acids present while they are unripe, and citric acid becomes more prominent as they mature. Unripe ones should be avoided since they contain higher levels of acids, particularly if you have heartburn problems.

Do Tomatoes Cause Acid Reflux and GERD?

While the pH of these fruits is not as low as that of strawberries (pH of 3 3.5), they may nevertheless cause stomach acid to be produced, resulting in acid reflux and perhaps GERD.

Acid reflux occurs when the contents of the stomach rise and enter the esophagus. A burning feeling in the chest, commonly known as heartburn, is mentioned, followed by regurgitation and an acidic taste in the back of the mouth. If it happens regularly, it may lead to a chronic illness known as Gastroesophageal Reflux Disease (GERD).

Tomatoes include malic and citric acid, which may cause GERD in those who are sensitive to acids. Even if you don’t often have heartburn, it’s better to consume them in moderation.

Can Tomato Products Cause Acid Reflux and GERD?

Because of the ingredients, tomato products might trigger acid reflux and GERD symptoms.

Canned tomatoes, puree, juice, and soup are the four most common tomato products.

The acidity of these items varies according to the additives used and the cooking techniques used. Tomato soup has the lowest pH level, ranging from 4.62 to 5.50.

The pH values of puree and tomato juice are comparable, ranging from 4.1 to 4.6. With a pH of roughly 3.5, canned tomatoes are the most acidic.

How to Reduce the pH Value of Tomatoes?

There are a few techniques to reduce their acidity, such as removing their seeds or eating them alongside alkaline meals.

If you don’t want to give up these delectable fruits, here are a few tricks to reduce their acidity:

  • Baking powder The easiest way to reduce acidity is to balance it with an alkaline chemical such as baking soda. This method is useful for making tomato-based sauces and soups. If you’re making a sauce with six tomatoes, add around a tablespoon of baking soda to neutralize the acidity.
  • Remove the seeds; since the seeds contain the most acids, removing them lessens the overall acidity of the fruit.
  • Avoid overcooking them. The lower the pH value, the longer you cook them;
  • Combine them with alkaline meals. Salads may be made by combining them with alkaline foods such as spinach, onions, and carrots.


The pH of tomatoes ranges from 4.3 to 4.9. Their acidity varies according on how ripe they are and how they are cooked.

Tomato products, such as soups and purees, are more acidic as a result of chemicals used to extend their shelf life.

You may lessen the acidity of these fruits by eating them alongside alkaline meals, cooking them for a shorter period of time, or removing the seeds.


How do you reduce the acidity of tomatoes?

Many sites propose adding a sprinkle of baking soda to a tart sauce to increase the pH and make it less acidic. We’ve always favored a little sweetness. Sugar does not neutralize acidity in the same manner as baking soda does, but it does alter our perception of other flavors.

Does cooking down tomatoes reduce acidity?

Cooking tomatoes will not lessen the acidity enough to avoid acid reflux, so the next time you make pizza sauce, consider making some fresh pesto instead, and restrict (or remove) tomatoes from your diet.

How do you neutralize acidity in food?

If a food is overly acidic, adding fat or sugar to balance the sourness can help.

Does adding sugar to tomato reduce acidity?

The rationale for putting a little of sugar into a boiling pot of tomatoes is straightforward: sugar reduces the acidity of the tomatoes, resulting in a more balanced sauce. Tomato acid levels may vary greatly depending on whether they are fresh or canned, the tomato type, and the time of year.

Does milk neutralize tomato acid?

When making homemade tomato sauce from fresh or canned tomatoes, it is occasionally overly acidic. To balance out the acidity of the tomatoes, add a little milk to the tomato sauce.

Does lemon cut the acidity of tomatoes?

Some modern tomato cultivars have pH values at or above pH 4.6, while a few have pH values of 5 or above. The addition of the necessary quantity of lemon juice (or citric acid) lowers the pH of all tested cultivars enough to enable safe boiling water bath canning.

How do you make tomato sauce less acidic for acid reflux?

To help neutralize the acid in your tomato sauce, add 14 tsp baking soda.

How do you make soup with tomatoes less acidic?

Baking soda neutralizes the acid in tomatoes when added to tomato soup (or sauce, or chili). Not only will this make the tomatoes taste less acidic (which is great if your tomatoes were more sour than you thought), but it also means you can add milk to your soup without worrying about it curdling.

Does vinegar make tomatoes less acidic?

While it may seem contradictory, a tiny quantity of vinegar added to tomato sauce may help decrease acidity. Vinegar is acidic, but it is less acidic than tomatoes, so it may help balance the taste.

How do you reduce high acidity quickly?

– Boil some mint leaves in water and drink it after meals. – Another helpful cure is to chew on a clove. – Acidity may be relieved quickly with jaggery, lemon, banana, almonds, and yogurt.

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