Lasagna, shepherds pie, spaghetti sauce... all of my meals with tomato-based sauces have an acidic bite to them. Is it the canned tomato products causing that? How do I mitigate that?
"Change tomato brands and see if that helps."
No, that is not an option. I'm a ranch cook well off the beaten path. I do not do the shopping. I provide a list of what I want/need, and sometimes I get that, sometimes I get something else.
What's causing the acidic bite? How do I tame that bite?
