What happens when you use baking soda instead of corn starch in a tomato sauce?

Using baking soda instead of cornstarch in a tomato sauce will likely result in a very unpleasant outcome:

* Chemical Reaction: Baking soda is a base (alkaline), while tomatoes are naturally acidic. When combined, they react to produce carbon dioxide gas. This will cause your sauce to foam and bubble uncontrollably, potentially even erupting out of the pot!

* Metallic Taste: The reaction also creates a metallic or soapy flavor in the sauce. This will significantly ruin the taste.

* No Thickening: Baking soda does not have the thickening properties of cornstarch. Your sauce will remain thin and watery.

In summary, using baking soda instead of cornstarch in tomato sauce is not recommended at all. It will result in a messy, inedible concoction.

If you need to thicken your sauce, stick to cornstarch, or use a different thickening agent like flour or arrowroot powder.