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I've been trying to get my homemade pasta sauce to have that deep, rich flavor without it tasting too acidic or sharp. I simmer it for hours, but it never quite loses that bright, tangy edge I don't want.

I’ve been there. No matter how long I simmer, that bright edge sticks around. A tiny pinch of sugar or a carrot to mellow it briefly helps, but it never completely disappears.

Sometimes I finish with a slow drizzle of good olive oil and a little salt. It smooths the edge without dulling the tomato character.

I tried adding a splash of red wine and letting it reduce, which rounded out the tang a bit, but it darkened the sauce more than I wanted.

I once blamed the tomatoes and swapped brands, but the flavor still kept that sharp note. Maybe it is the cooking style more than the tomatoes.

A Parmesan rind or a small knob of butter during the last half hour gave it more depth, almost like it learned to breathe.

Do you think the problem is the acid itself or something else like salt balance or sweetness?

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