Tomato sauce being mostly water it probably boils at around 100°C? I don't think you can have tomato sauce reach 175°C in a normal kitchen (the inside of a pres

Tomato sauce being mostly water it probably boils at around 100°C? I don't think you can have tomato sauce reach 175°C in a normal kitchen (the inside of a pressure cooker is about 120°C). In a deep fryer the oil goes to much higher temps but you can't keep anything watery inside (that's one of the points of deep frying: to remove water). Or is it 175°F, which would be ~80°C? In my experience just boiling a sauce doesn't reduce its acidity much; letting it simmer for hours can work wonders but it's a whole different approach. Yes baking soda is very effective at small doses so just a pinch in a big pan of sauce is usually enough.