I read that tomatoes are often not picked in the optimal ripeness for canning and because of this, citric acid is added to promote further ripening within the can.
I purchase bottled pasta sauce and canned tomato sauce and sometimes have a reaction from too much acid content.
Tomatoes are acidic enough without having to add acid to the product, in my opinion. Is there any brand of tomato sauce that does not add citric acid? Is there a brand of pasta sauce that does not include it?
I try to mitigate the acid by grating celery into the sauce and simmering for a while. Celery is a very alkaline vegetable and is often used in creating gravies.
I am also considering some Italian friends who say our jarred sauces are too spicy. I think perhaps the extra garlic, etc, is added to cover the acidic taste.