how can u take the acid out of tomato sauce?

You can add a small amount of sugar as the 1st poster indicated or a 2nd option is to make your tomato sauce from roasted tomatoes. I make this sauce sometimes and it always gos over well with my family. The roasted tomatoes caramelizes them and gives that sweet offset to the natural acidity of tomatoes. Just slice the tomatoes in half (plum works best) and put on a cookie sheet until lightly browned (drizzle olive oil over them before roasting).

Then make sauce the the same way as always just using the roasted tomatoes.

Tomatoes themselves are acidic, so acid is not something you can simply remove or cook out. As other said, you can mask it somewhat by introducing new flavors through roasting the tomatoes or adding sugar.

If you're making your own sauce, it also helps to first remove the seeds from the tomatoes and peel them. It's labor intensive, but you'll get a lighter, cleaner tasting sauce.

you can't take it out but if you add a bit of sugar it will lessen the taste