is there a way to make tomato sauce that is less acidic?

Many people add a teaspoon or two of sugar. I don't much like sugar in my red sauce, so I add a nice dry red wine. It does not have to be expensive, but the wine should be something you would drink. Never, ever use cooking wine for anything. It is vile and mostly salt.

Two suggestions:

(1) Just before eating the tomato sauce, take one "papaya enzyme" digestive pill.

You can get jars of them at health food stores and drug stores and they are not expensive.

I have an elderly friend who can no longer handle tomato sauces (very bad indigestion and heartburn), but if she takes the papaya enzyme before eating lasagna or spaghetti sauce she has no problem. She swears by it.

Papaya has natural digestion-aiding enzymes in it, and a pill is a lot easier to use than trying to eat fresh papayas or drinking papaya juice. You can keep a pillbox in your purse and always have them on hand.

OR ...

(2) Add 1 tsp. of baking soda to the sauce. Make SURE you have a very large pan, much larger than you need, because it will briefly boil up really high.

Baking soda is often added to homemade cream-of-tomato soup. It keeps the milk from curdling in the presence of the tomato's acid.

The soda is "basic" and the citric acid in tomatoes is "acidic" .. together they neutralize each other. But when the chemicals (acid+base) react, as with any acid-base reaction, a LOT of carbon dioxide is produced and this causes the volume of your soup to quickly and drastically increase. Then it goes back down.

You've seen this, I'm sure ... even if just on TV commercials. When kids do a volcano science project they add a base (baking soda) and an acid (vinegar) to produce the "lava" that flows out of the mouth of the "volcano" and runs down its sides.

So if you decide to use baking soda to reduce or neutralize the acidity of tomato sauce, make SURE your pan is MUCH larger than you need it to be .. at least 3X or 4X as large.

A little sugar will help reduce the acidity. I have also heard that yellow tomatoes are less acidic.

Also prepare by taking something that will help your stomach weather it be tums, rolaids etc...

**You do not add enough sugar to make it sweet. A tsp or so is all you need.

Add 1 teaspoon of baking soda to your sauce and you will not get the acid. be carful if the sauce is hot this will foam up but will settle down as it cooks. This will prevent heart burn or acid reflex.

You can add a little baking soda to buffer the acidity.

Adding sugar will change the taste, but not the degree of acidity.

But eating acid food does not cause stomach acidity.

If eating tomatoes causes stomach upset, it's more likely the person is allergic to tomatoes.

Don't add sugar by the teaspoon or it will be inedible...add it a pinch at a time until it tastes right.

add sugar to the sauce

Put some sugar in it.