SC - OOP:tomato sauce

[Susan Fox-Davis]

<<<  It came out really good except it seems to be exceptionally acidic.  
   Does anyone have any ideas on how to make it less acidic since I still
have a whole pot full, without mangling the taste, and secondly does anyone
think/know what could've caused it. Could it be too much garlic and basil?
I guess the tomatoes could've been more acidic than usual, but it's never
happened before.
  BTW, can't add sugar to it.  That's a no...no....no....no...in my house.
FBI won't let me do it, says his mother never did and he doesn't want it
that way!   Angeline>>>>

Sounds like your tomatoes have some higher acidity.  Mayhaps the garlic was not as fresh as anticipated, too.  Sugar is the obvious ticket.    Barring that, may I suggest a tablespoon or two of tomato paste browned on a skillet.  Be mindful it doesn't burn by using low heat and vigilance; let it cook, but not burn.  The sugars will brown and add a depth of flavor and sweetness (read Malliard Reaction).  Another idea is a sweet wine added and reduced.  My thought is that you almost have to balance the acid with a sweetner, and the above are ideas that have worked for me . . . maybe some ground raisins?  I'll bet his mother DID put a couple teaspoons/tablespoons of sugar in her sauce; ask her what she used to balance it.

pacem et bonum,
niccolo difrancesco