I bought a case of tomato sauce from Sam's Club (Hunt's, I believe) to use as a starter for red sauce to use with Italian-style meals. I've found the sauce to be incredibly acidic. I'm a bit of a cooking dummy as far as the science goes (okay... most of it), is there something I can add that will take some of the bite away? Thanks.

Pasta?

Assuming this is a 'for real' answer, it was incredibly acidic with the pasta. Assuming business as usual...

Oh, and a bit of sugar or sweet wine, olive oil and any veggies.

I have previously used sugar (I learned it from an Italian dude), but some people claimed my sauce was too sweet (only after they saw me use sugar). So lately, I've quit. Olive oil in sauce? Interesting. And mushrooms aren't veggies, but that and ground meat are usually what ends up in my sauce. Veggies... not so much. In conclusion... Thanks, Trent!

It is illegal in Italy to make pasta sauce without using loads of olive oil.

I like to sautee sweet onions & mushrooms in the EVOO yummy. Also if you add any seasoning (oregano, basil, cayenne) to the sauce toss it in the sauteed onions and give it a stir before adding the sauce. Heaven. But yeah for wine to cut the acid, I still sometimes use a pinch of sugar, not much, and I find a dash of cayenne also helps even if you dont want your sauce to be spicy. The cayenne helps bring out the richer flavors in food. I'll use it anywhere I would use salt.

baking soda

Sneaky sneaky...

Two other Chef tricks that also work: Peel one large carrot and allow to simmer in the sauce. It will sweeten sauce slightly, and remove excess acidity add the slightest pinch of baking soda to the simmering sauce. It will bubble up, and then the excess acid will be removed.

heh. If I am going to puree my sauce I always add carrots but I never thought of tossing it in and then removing it.