How to reduce acidity in spaghetti sauce?

Bro, just add a tiny pinch of baking soda while the sauce is simmering. It literally fizzes up for a second and cuts the sour tomato taste instantly. Don't add too much though, or the taste gets totally ruined.

From a practical side, tomatoes are highly acidic by nature. Try cooking them down slowly for a longer time, which naturally sweetens them, and add finely grated carrots instead of sugar. If you still get severe acid reflux every time you eat, it is better to get your stomach checked by a doctor.

I completely understand how frustrating this is because I used to love Italian food but had to stop eating it because of the painful reflux. It honestly made me feel so miserable during family dinners. Adding a bit of butter and cooking the sauce very slowly helped me enjoy my food again without fear.

I always use very ripe local tomatoes instead of hybrid ones, and add a little fresh basil at the end to balance it. But honestly, if basic kitchen changes don't stop the severe chest burning, you shouldn't ignore it. Better to consult a doc rather than just trying home hacks.

Apart from adding a bit of sugar or carrots to the sauce, make sure you don't lie down right after eating heavy pasta. I always go for a light 20-minute walk after dinner, which really helps my digestion. If your doctor allows regular light activity, physical movement is great for acid issues.

I suggest using blanched tomatoes and removing the seeds and skin completely before pureeing, as most of the acid is concentrated there. Also, try adding some olive oil or a spoon of fresh cream at the end to round out the flavor. Keep an eye on how your gut reacts to different ingredients.