As a kid, i suffered episodes of heart burn every time i consume beans product or tomato contents. it made develop an adaptability technique of cooking my meals without tomatoes or eating beans products with milk. sometimes, i take vinegar until i came across one ingredient that has made all the difference! baking soda! as long as you add baking soda to any tomato content, it will nullify every sour taste your soup should produce and give it a tingling sweet taste. try it!
Ever since, i have enjoyed the benefit of a little pinch of baking soda in anything i add tomato to, be it a soup, sauce,stew or jollof rice!