Mix 1/4 teaspoon of baking soda into one cup of sauce and heat (baking soda neutralizes acidity). If the sauce is too acidic for your liking, try adding a very small quantity of baking soda and tasting it again. If there is still a border, mix in a teaspoon of butter and let it to melt until it becomes smooth and creamy. In most cases, this approach is sufficient.
How do you make tomato sauce taste better with cheese?
How I cut the acidity in pasta sauce
You may mask the taste of tomatoes as well as their acidic flavor by incorporating heavy cream or whole milk into the sauce in order to neutralize the acids and make the sauce thicker. It is also possible to use grated cheeses, which perform just as well but will steal the show when it comes to flavor, dominating the taste of the tomatoes to a large extent.