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The original was posted on /r/askculinary by /u/mr_loose_cannon on 2023-10-05 08:21:18.

I have problem with sever heartburn, and tomato-based dishes is a huge part of the problem. I’ve tried replacing tomatoes with other things, but the dishes loses too much of their taste profile.

So back to my main problem. Is there a way to “neutralize” the tomato dish, to slide the ph value over to the side of the other scale. Preferably without using dairy products.

Or is it the acidity itself that makes the taste?