What can I do with a tomato sauce that has a metallic taste? Used canned crushed tomatoes.

  • Posted by: Nora
  • March 13, 2020


Corj March 17, 2020
This used to happen pretty much every single time I used canned tomatoes until I read a tip to add a pinch of baking soda and a pinch of sugar. The baking soda will fizz a little but it really does neutralize that metallic taste.
Nora March 13, 2020
So far, I've added a little honey and a little balsamic, a double-pinch of chili flakes, some smoked paprika, and a little more salt. It's much better and I don't think my guests will notice (or will be too nice to comment), but I'm still wondering if there's a fix. Any science?
gandalf March 16, 2020
Did you cook the tomato sauce in a cast-iron skillet or pot, by any chance? Just curious.
Nora March 21, 2020
No, in a heavy non-reactive pot. Good question, though.
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