Why does my homemade pasta sauce taste too acidic-y?

[BigDog]

My mil crushes crates of tomatoes and jars her own sauce every year and I reap the rewards... but I just ran out of all her homemade sauce and my mil is in Italy. I've always been a Ragu girl but lately I've been hooked on homemade sauce and Ragu just doesn't compare. So I attempted to make my own sauce today with canned crushed tomatoes, sauteed onion, seasonings, etc... I also added some sugar. I just tasted it and it tastes almost too tomato-y, and acidic. What can I do to fix it? Do I need more sugar? More salt? Maybe I need to use a real recipe instead of just winging it!

[infomama]

Giada says add unsalted butter one tablespoon at a time. http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-tomato-sauce-recipe2/index.html

[BigDog]

Giada says add unsalted butter one tablespoon at a time. http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-tomato-sauce-recipe2/index.html

Thank you!!!

[truly scrumptious]

I've found the key is how long you cook the tomatoes - the longer they cook the less acidic. I also add a few ounces of tomato paste to my pasta sauce.

[pinkmomagain]

I add some sugar to the sauce. Maybe 1-2 Tbs.

[eh613c]

I've found the key is how long you cook the tomatoes - the longer they cook the less acidic. I also add a few ounces of tomato paste to my pasta sauce.

:yeahthat:

Just made some last week and I used canned tomatoes. I cooked it for 2 hours and added few ounces of tomato paste. DH and kids loved it and didn't even know the tomatoes came from a can.