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

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.

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?