I'm making tomato sauce and it's too acidic, help!

The classic way to dilute the acidity of tomatoes is to add some sugar to taste.

Absolutely. Sugar is my suggestion as well.

That pesky gailcalled is always beating me with all the good answers. Grumble grumble…

i love this site! thank you… any suggestions for adding a little flavor? I don’t want to overdo it!

Tabasco!

I love fresh, snipped basil with tomato anything. And as a last resort you can salt the sauce.

Brown sugar usually does the trick by dissolving the sugar in rice wine vinegar until it becomes a syrup then add to your sauce.

Drop a potato and cook for 30 mins will also help.

Adding other spices or more of the other ingredients that you used in your sauce

Basil is good, and I like a lot of black pepper and parsley. I would have never thought to put lemon zest in spaghetti sauce.

@AstroChuck: Can you touch-type?

For knockout sauce you need fresh herbs….fresh basil and oregano and crushed garlic will have them begging for seconds! A glass of a good Cabernet will hide any flaws!!

@gailcalled- On a typewriter or computer keyboard, absolutely. Currently I’m “thumb-typing” on my iPhone. And not too quickly either.

@AstroChuck:That explains it.

what about yoghurt? or will that spoil things?

Cook then puree a zuccini or pan roast bell pepper, peel the skin and add the diced flesh in. I usually cook a full carrot, puree it and add it in so I know it works to take some bite off.

I’d throw in a teaspoon of baking soda to neutralize the acid.

I have been noticing that my old standby brand of crushed tomato sauce (Tuttoroso)
has been far more acidic and sour than ever before. The sugar definitely helped. I also
took a chance and made cacciatore using a new brand of crushed tomatoes, by Hunt’s.
They’re delicious! Not acidic at all. They make a petite cut tomatoes in a small can that I added to the crushed, so it gives it a great texture and it totally yummy!!