Tomato pH ranges from 4.3 to 4.9, while canned tomatoes have a pH of 3.5 or less. If your sauce is too acidic, heat your sauce and add a 1/4 teaspoon of baking soda to a quart of sauce. It will foam up a little but not change the taste, but it will cut the acidity. If there is still a touch of acidity, add a teaspoon of unsalted butter to help tie everything together.