culinary pimpin

[kingnat]

Culinary question... I have a very simple recipe for spagetti sauce that I grew up on. Very basic stuff: tomatoes, garlic, oregano, tomato paste, chili powder, minced onion, a little sugar, etc. This is, in no way, suppose to resemble high quality italian food, this is cheap, quick, and easy stuff. So please hold off on the flames for "MY ultra-UBER-italiano BOOMSTICKIN' marinara recipe"...

My question is that after cooking for 20 minutes or so.. the sauce is quite acidic and gives me indigestion... What can I change in the recipe to alter the Ph balance.

what is the full recipe?
like boost asked what kind of tomato

for my marinara i used canned diced toms(drained) and canned crushed toms for the base
and only heat it a little

if you really like your sauce
try tums or prilosec
indigestion is a part of aging

CRAP, i missed these.. thanks for the responses Boost and flomo... I don't mind the taste at all so adding things to cover the acidic bite isn't necessary. As I mentioned before the recipe is very basic...

2 15 oz cans of diced tomotoes
1 small can of tomato paste (maybe this is the culprit?)
Garlic Salt
Chili Powder
Oregano
Minced Onion

I usually reserve some of the diced tomatoes for a little chunk, but most everything gets a spin in the blender, and then left to simmer with about 1 lb of cooked ground beef for 20-25 minutes.

I told ya this isn't Mario Betalli's kitchen... just some thing simple.

Thanks for the input!