What Type of Tomato is Less Acidic? Exploring Milder Varieties

January 9, 2026 •

4 min read

While all tomatoes are naturally acidic, their perceived acidity varies greatly depending on their sugar content. This is the key to understanding what type of tomato is less acidic and why some taste milder than others, providing relief for those with sensitive stomachs.

Quick Summary

The perception of a less acidic tomato is often tied to its higher sugar content, not a significantly different pH level. Yellow, orange, and certain paste tomatoes are known for their milder, sweeter flavor. Heirloom varieties like 'Lemon Boy' and 'Golden Jubilee' are popular for those seeking a gentler taste experience.

Key Points

Sugar-to-Acid Ratio: The perceived acidity of a tomato is primarily determined by its sugar content, not its pH level.
Yellow & Orange Varieties: These tomatoes generally contain higher sugar levels, giving them a milder and sweeter flavor profile.
Paste Tomatoes: Varieties like San Marzano have thick flesh and fewer seeds, which results in a less intense, milder flavor, great for sauces.
Add Baking Soda: A simple and effective cooking technique to neutralize excess acidity in tomato sauces is to add a small amount of baking soda.
Increase Ripeness: Fully ripe tomatoes have a higher sugar content and a milder taste than unripe ones, so harvesting at the peak of maturity is beneficial.
Specific Varieties: Popular low-acid tasting varieties include 'Lemon Boy', 'Sungold', 'Golden Jubilee', and 'San Marzano'.

The Truth Behind "Low-Acid" Tomatoes

For years, gardeners and home cooks have sought out so-called "low-acid" tomato varieties to avoid the tangy bite of their red counterparts. However, research reveals a surprising truth: almost all tomato varieties fall within a similar pH range, typically below 4.6. The perception of lower acidity actually stems from a higher sugar-to-acid ratio. Varieties with more natural sugars taste sweeter and thus, less acidic, making them ideal for people with sensitive digestive tracts, acid reflux, or ulcers.

The Role of Color and Taste

When it comes to flavor profile, color is often a good indicator of what to expect. While not a hard-and-fast rule, certain color groups are generally associated with a milder taste.

Yellow and Orange Tomatoes: These varieties are most frequently recommended for those seeking a sweeter, less tangy experience. They tend to have a higher sugar content and a less intense flavor, which is perceived as less acidic. Varieties like 'Lemon Boy' and 'Golden Jubilee' are popular examples.
Paste Tomatoes: Varieties bred for sauces and pastes, such as the famous 'San Marzano' or 'Roma', are known for their thick, meaty flesh and fewer seeds. This composition contributes to a milder flavor, making them excellent choices for cooked applications where you want a less sharp finish.
Heirloom Tomatoes: Many heirloom varieties are celebrated for their complex and varied flavors. Some, particularly those with yellow, orange, or pinkish hues, have a sweeter profile. Examples include 'Mr. Stripey' and 'Mortgage Lifter'.

Recommended Milder Tomato Varieties

Golden Jubilee: An heirloom variety with large, meaty, yellow-orange fruits known for their mild, sweet flavor.
Lemon Boy: A popular hybrid that produces vibrant yellow, medium-sized fruits with a balanced, naturally sweet taste.
Mr. Stripey: A large, bicolored heirloom tomato with a sweet, fruity flavor that balances out its acidity.
Sungold: An orange cherry tomato beloved for its exceptionally high sugar content, which makes it incredibly sweet and reduces the perception of tartness.
San Marzano: This classic Italian paste tomato has thick flesh, few seeds, and a high sugar content, making it perfect for sweet, less acidic sauces.
Yellow Pear: An heirloom cherry tomato that is mild and sweet, with a unique pear shape.
Great White: A large, white heirloom with a very mild, low-acid flavor.

Comparison of Tomato Varieties


Feature	Red Tomatoes (e.g., Rutgers)	Yellow/Orange Tomatoes (e.g., Lemon Boy)	Paste Tomatoes (e.g., San Marzano)
Sugar-to-Acid Ratio	Often lower, with a stronger tangy flavor.	Generally higher, resulting in a sweeter, milder taste.	Higher, with a focus on sweetness for cooked dishes.
Dominant Acid	Citric acid is predominant.	Same acids as red, but balanced by more sugar.	Same acids as other varieties, but less concentrated.
Flavor Profile	Classic, robust, and sometimes sharply acidic.	Sweet, fruity, and less complex flavor.	Mild, savory, and less watery, ideal for cooking.
Best For	Slicing, salads, or applications where a classic tomato flavor is desired.	Fresh eating, salads, and milder sauces.	Sauces, pastes, canning, and cooked dishes.

Techniques for Reducing Acidity in Cooking

In addition to choosing milder varieties, several cooking techniques can help reduce the acidity in your final dish:

Add baking soda: A small amount of baking soda can neutralize the acidity of tomato sauce. Start with a quarter teaspoon for a large pot, adding more to taste until the sharpness mellows.
Simmer for longer: A low, slow simmer can help reduce the acidity. Cooking for a longer duration breaks down the acids, mellowing the overall flavor.
Use a small amount of sugar: While it won't neutralize the acid, a pinch of sugar can help balance the flavor profile by masking the tartness, especially with canned tomatoes.
Incorporate dairy: A splash of milk, cream, or a bit of cheese can help neutralize acidity and add richness.
Remove seeds and skin: The seeds can contribute bitterness, which is sometimes mistaken for acidity. Removing them can result in a smoother, less bitter sauce.
Add root vegetables: Simmering carrots in your sauce can help absorb some of the acidity. Remove the carrot before serving for a cleaner sauce. For more information on reducing acidity, see the University of Maine Cooperative Extension.

Conclusion

For those who experience discomfort from highly acidic foods, choosing a sweeter, milder tomato can make a significant difference. The key is to look for varieties with a naturally high sugar content, such as yellow, orange, and paste tomatoes. While no tomato is truly "non-acidic," selecting the right cultivar and employing simple cooking techniques like adding baking soda or simmering longer can provide a gentler, more enjoyable culinary experience. By understanding the balance between sugar and acid, you can still savor the flavor of tomatoes without the heartburn.

Frequently Asked Questions

While the actual pH difference between yellow and red tomatoes is minimal, yellow varieties taste less acidic due to their higher sugar-to-acid ratio. This gives them a milder, sweeter flavor that is easier on the stomach for many people.

For those with acid reflux, varieties that taste less acidic are the best option. These include yellow and orange tomatoes like 'Lemon Boy' and 'Sungold', and some heirlooms. Cooking methods can also help reduce acidity further.

Yes, cooking tomatoes for a longer period at a low temperature can help mellow out their acidity. The prolonged heat breaks down some of the acids, resulting in a smoother, less sharp flavor.

Baking soda (sodium bicarbonate) is a base that can neutralize the acid in tomatoes. Adding a small amount to a tomato sauce causes a chemical reaction that reduces the overall acidity, making the flavor less sharp.

Paste tomatoes like 'San Marzano' are known for their thick, meaty flesh and fewer seeds. This composition, along with higher sugar content, contributes to a milder flavor that is often perceived as less acidic, making them excellent for sauces.

Adding sugar does not chemically reduce the acidity of a sauce. Instead, it masks the sharp, sour taste by providing sweetness. This can balance the flavor profile, but it won't actually neutralize the acid.

Yes, ripeness affects flavor. Fully ripe tomatoes typically have a higher sugar content and a milder flavor than unripe ones, which tend to be more tart and acidic. Harvesting at peak ripeness can yield a less acidic-tasting tomato.