How do you cut the acid in tomato pasta sauce without going overboard on sugar?

Here are some ways to reduce the acidity in tomato pasta sauce without adding too much sugar:

1. Add baking soda: Baking soda is a natural antacid that can help neutralize the acidity in tomato sauce. Add a small amount (about 1/4 teaspoon) of baking soda to the sauce and stir until dissolved. Taste the sauce and add more baking soda if necessary, but be careful not to add too much, as it can make the sauce taste bitter.

2. Use a low-acid tomato sauce: Look for tomato sauces that are labeled "low-acid" or "no-acid." These sauces are made with tomatoes that have been bred to have a lower acid content.

3. Add dairy: Dairy products like milk, cream, or yogurt can help to balance the acidity in tomato sauce. Add a small amount of dairy to the sauce and stir until combined. Be careful not to add too much dairy, as it can make the sauce too rich.

4. Add vegetables: Vegetables like carrots, celery, and onions can help to absorb some of the acidity in tomato sauce. Add some chopped vegetables to the sauce and cook until softened.

5. Add herbs: Herbs like basil, oregano, and thyme can help to add flavor and balance the acidity in tomato sauce. Add some chopped herbs to the sauce and stir until combined.

6. Use a slow cooker: Cooking tomato sauce in a slow cooker allows the flavors to develop and mellow, which can help to reduce the acidity. Cook the sauce on low for 6-8 hours, or until the sauce has thickened and the flavors have melded.