How do you balance acidity in tomato sauce without altering flavor?

[StellaRM]

Okay, I’m turning to the experts here because I’m stumped. I tried making a simple tomato sauce from scratch last night, and it came out way too acidic, even after simmering for an hour. I’ve heard a pinch of sugar can help, but that just made it taste weirdly sweet in a bad way. What do you all do to balance that sharpness without changing the flavor profile too much?