Tomatoes and onions are by their very nature acidic things, speaking as one who suffers from acid reflux I often have to give them up completely.
Same here, tomatoes are top of the hit list when it comes to reflux (at least for me). I grow Hildare and Roma to make sauce...actually my wife makes it..I'll ask how she does it.
I too slow roast my tomatoes before making into sauce (using a passata 'machine'.) I am not sure if this would help, but they end up being sweet and concentrated in flavour. Wikihow suggests cooking them for less time, though, to reduce acid! I guess cooking them slowly just reduces the tartness, not the acid per se, so if acid reflux were an issue it probably doesn't help. If it's just a taste thing, it might.
Shed loads of cherry tomatoes rinsed to remove cobwebs ( they might have improved flavour -maybe another time) keep skins and seeds Random rescues from the salad drawer. ( mushrooms, celery half a pepper) A carrot Onion A couple of slices of bacon Bits of herbs off the windowsill Dried garlic and dried italian herbs The scrapings off a nearly empty butter carton Loads of olive oil and balsamic vinegar Black pepper
Spread across a large roasting tray and roast till onions caramelised and everything is beginning to brown and there isnt much liquid Cool a bit and blitz the lot.
I will put it all in a big bag tomorrow, lay it flat to freeze When frozen, whack it on the counter to break it into shards. I will grab a handful of broken bits as needed.
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I grow Hildare and Roma to make sauce...actually my wife makes it..I'll ask how she does it.
STOCK BOMBS
Shed loads of cherry tomatoes rinsed to remove cobwebs ( they might have improved flavour -maybe another time) keep skins and seeds
Random rescues from the salad drawer. ( mushrooms, celery half a pepper)
A carrot
Onion
A couple of slices of bacon
Bits of herbs off the windowsill
Dried garlic and dried italian herbs
The scrapings off a nearly empty butter carton
Loads of olive oil and balsamic vinegar
Black pepper
Spread across a large roasting tray and roast till onions caramelised and everything is beginning to brown and there isnt much liquid
Cool a bit and blitz the lot.
I will put it all in a big bag tomorrow, lay it flat to freeze
When frozen, whack it on the counter to break it into shards.
I will grab a handful of broken bits as needed.
It actually tasted good enough for a dip.