What are the least acidic tomatoes for acid reflux?

November 19, 2025 •

3 min read

According to the National Institute of Diabetes and Digestive and Kidney Disease (NIDDK), specific foods can trigger acid reflux symptoms, making the right ingredient choices important. Therefore, knowing what are the least acidic tomatoes for acid reflux can be a significant benefit for those sensitive to high-acid foods.

Quick Summary

This guide reveals the best tomato varieties for sensitive stomachs and acid reflux. It focuses on options that are less acidic-tasting due to higher sugar content and covers specific hybrids and heirlooms, offers cooking tips to reduce acidity, and explains how ripening affects flavor.

Key Points

Variety over Color: True acidity levels are similar across most tomatoes; perceived 'low acid' varieties are simply sweeter, with a higher sugar-to-acid ratio.
Top Choices: For milder flavor, opt for varieties like 'Lemon Boy' (yellow), 'Pink Girl' (pink heirloom), or the classic 'Jet Star' hybrid.
Cook with Care: Use techniques like adding baking soda or simmering with a carrot to neutralize and absorb acidity in cooked sauces.
Ripeness Matters: Fully ripe tomatoes are less acidic than unripe ones; allowing them to ripen fully before eating or cooking can reduce tartness.
Holistic Approach: Managing acid reflux involves more than just tomato choice; consider eating smaller meals, avoiding late-night snacks, and elevating the head while sleeping.

Understanding Tomato Acidity and Flavor Perception

All tomatoes, irrespective of variety, are naturally acidic, with a pH typically between 4.1 and 4.7. The perception of a tomato being "low acid" often comes from its higher sugar content, which masks the tartness and creates a milder, sweeter flavor profile. This is a crucial distinction for anyone managing acid reflux, as the taste, not necessarily a significantly lower pH, makes the difference in comfort. While no tomato is truly non-acidic, some varieties are more tolerable due to this improved sugar-to-acid balance.

Top Tomato Varieties for Acid Reflux

Choosing the right tomato can make a significant impact on managing acid reflux symptoms. Certain heirlooms and hybrids are known for their sweet, mild flavors that are gentler on sensitive stomachs. Here are some of the most recommended options:

Yellow and Orange Varieties: Often cited for their mild taste, yellow and orange tomatoes like 'Lemon Boy' and 'Amana Orange' are popular choices. Their sweetness can help counteract the perception of acidity.
Pink Varieties: Heirloom pink tomatoes, such as 'Pink Girl' and 'Brandywine Pink', are known for their sweet, savory flavor and medium acid levels.
Paste Tomatoes: Varieties like 'San Marzano' and 'Roma' are praised for their meaty flesh and relatively lower acid content compared to traditional slicing tomatoes.
Heirloom and Hybrid Favorites: Other well-regarded varieties include the 'Jet Star', a classic hybrid with documented low acidity, and 'Mr. Stripey', a striped heirloom with high sugar content.

Strategies to Reduce Acidity When Cooking

In addition to selecting the right varieties, how tomatoes are prepared and cooked can significantly affect their impact on acid reflux.

Add Baking Soda: A small amount of baking soda (about 1/4 teaspoon per cup of sauce) can neutralize some of the acidity by raising the pH. Start with a tiny amount and taste as you go to avoid a soapy flavor.
Use a Whole Carrot: Simmering a peeled, whole carrot in tomato sauce can help absorb some of the acid. Simply remove the carrot before serving. This method adds natural sweetness without sugar and is a classic Italian nonna's trick.
Remove Seeds and Skin: Tomato seeds can contribute to bitterness and acidity. For sauces, removing the seeds by squeezing the tomato before cooking can help. The skins, especially on canned tomatoes, are also best removed.
Ripeness is Key: As tomatoes ripen, their acid content generally decreases. For fresh eating, choose fully ripe tomatoes, and when cooking, allow sauce to simmer for longer to enhance flavor and reduce acidity.

Comparison Table: Low-Acid Tomato Varieties


Variety	Type	Key Characteristics	Best Use for Acid Reflux	Taste Profile
Lemon Boy	Hybrid	Bright yellow skin and flesh, sweet flavor	Fresh salads, slicing	Sweet, mild, fruity
San Marzano	Heirloom	Meaty, low-moisture plum tomato	Sauces, cooking	Savory, balanced, less tart
Brandywine Pink	Heirloom	Large, pink beefsteak, irregular shape	Slicing, fresh eating	Sweet, mild, savory
Jet Star	Hybrid	Red, commercial-hybrid, disease-resistant	Sauces, canning	Classic tomato flavor, low acid
Roma	Hybrid	Classic red plum tomato, thick walls	Sauces, roasting	Mild, slightly sweet
Yellow Pear	Heirloom	Bite-size, pear-shaped cherry tomato	Salads, snacking	Tangy, slightly sweet, mild

Other Considerations for Managing Acid Reflux

Remember that while choosing less acidic tomatoes is a helpful strategy, it is part of a broader approach to managing acid reflux. Diet and lifestyle modifications are equally important. This includes eating smaller, more frequent meals, avoiding eating within a few hours of bedtime, and elevating the head while sleeping. Keeping a food diary can also help identify specific triggers, as everyone's sensitivity is different. When cooking with tomatoes, pairing them with alkaline-rich foods like leafy greens, potatoes, or lean proteins can also create a more balanced meal. For those with severe or persistent symptoms, consulting a healthcare professional is always recommended.

Conclusion

While all tomatoes contain acid, certain varieties are notably less likely to trigger acid reflux symptoms due to their higher sugar content and milder flavor. Options like yellow and pink heirlooms or the dependable Jet Star hybrid offer a more palatable experience for sensitive stomachs. Combining the right variety with smart cooking techniques, such as adding baking soda or a carrot to sauces, can further reduce the impact. By being mindful of tomato choice and preparation, the fresh, versatile flavor of this fruit can be enjoyed without the discomfort of heartburn.

Frequently Asked Questions

Some of the best tomato varieties for acid reflux include 'Lemon Boy', 'Brandywine Pink', 'San Marzano', 'Jet Star', and 'Roma'. These varieties have higher sugar content and a milder flavor that is gentler on the stomach.

No, it's a common misconception. Yellow tomatoes often taste less acidic because they have a higher sugar content, which masks the tart flavor. Scientific studies show that most tomatoes, regardless of color, fall within a similar pH range.

To reduce acidity in tomato sauce, you can add a pinch of baking soda, simmer it with a whole peeled carrot, or use fully ripe, sweet tomatoes. You can also remove the seeds, which contribute to the sauce's tartness.

When using canned tomatoes, look for brands that specify 'low acidity' or opt for whole, peeled plum tomatoes like San Marzano, as they are often milder. Fresh, fully ripe, sweet-tasting tomatoes can also be a good option.

Paste tomatoes are generally considered to have a lower overall acidity compared to juicier slicing tomatoes. They also have fewer seeds, which can contribute to a milder flavor.

All varieties are acidic. However, sweeter types like many yellow and orange cherry or grape tomatoes can be more tolerable. The perceived effect is often due to the sugar-to-acid balance, not the absolute pH.

No, adding sugar does not reduce the acidity of tomato sauce. It only masks the perception of the acidic taste by increasing the sauce's sweetness. Using baking soda or a carrot are more effective ways to neutralize the acid.