Does Removing Seeds From Tomatoes Reduce Acidity? A Food Science Breakdown
                                
                                
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                                    4 min read                                
                            
                                Tomatoes are naturally acidic, with a pH typically ranging from 4.0 to 4.6. For decades, many home cooks have believed that scooping out the seeds is the key to creating a milder, less acidic sauce, but is this common kitchen wisdom actually a myth?