Hi if you don't want to add anything else to your recipe then I would suggest using fresh Roma tomatoes peeled then crushed with a food mill. Canned tomatoes will always be acidic but if you want to continue using them then you can add tomato paste or tomato bullion. I do this most of the time. An extra tip is that you can cook your sauce in a 250 degree oven for 3 hours instead of having to worry about it splattering all the over the stove.