I'm looking for a way to change the PH of sauces to cut the acidity, as opposed to just dropping in some sugar. For instance, even a "sweet" tomato sauce angers my stomach at times. Sadly, I love tomato sauces. "Sauces" by James Peterson suggests using a sweet wine to cut the acidity and then adding vinegar to mask the sweetness. I was hoping for something that would actually modify the PH rather than just the taste. Any thoughts?