Pasta sauce help please

Hiya,
I've made a simple pasta sauce using tinned tomatoes, mushrooms, peppers & onions. Thought it needed a bit of omphh so i stupidly added a bit too much chopped chilli...
Now, I'm not normally found in the kitchen, but is there anything I could use to bring the heat of the chilli down? I was wondering if the quark I got today might work? or philli? please x x

i would use fat free natural yoghurt quark may work but i have never tried it

I would try yoghurt but the quark or philly will prob work too

Thanks to all for your reply's
Ended up adding quark and some balsamic vinegar...bit grainy, but not so hot
Think OH just pleased I've been in the kitchen