I recently learned that if you put a bit of sodium bicarbonate on onion when frying it, the onion will literally melt away. This is absolutely amazing, and I love that trick.
But I tried it now when I was cooking some tomato sauce, and while the mouthfeel was incredibly creaming (as opposed to a bit chewy when I do without), there was a clear and ever present sensation of the baking soda at the back of my throat.
Is it just because I've put too much baking soda (about half a teaspoon for one small-medium onion, and also two and a half plum tomatoes that came in shortly thereafter), or is there something else to do to resolve this without changing the intended flavor profile too much? (I don't want to add vinegar, for example, if that causes the sauce to taste like vinegar)