Metallic tomato sauce tastes metallic and tinny !
Hello! I was prepping for my lasagna tomorrow and I made a simple tomato sauce with canned San Marzano tomatoes. It has a metallic taste , and I’m wondering if this is a result of the tannins / overcooking or from the can itself. Is this safe to eat or is there a way to fix it ? I don’t have any more ingredients so it would be difficult to make another batch. Thanks for your help!
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If I have a tomato sauce that is a bit too acidic, I will add some sour cream or whipping cream to it. That might also help with your situation.
Add baking soda, per several sources, including an earlier thread on the hotline here.
https://food52.com/hotline/45185-what-can-i-do-with-a-tomato-sauce-that-has-a-metallic-taste-used-canned-crushed-tomatoes
Or add some lemon juice.
https://www.foodnetwork.com/recipes/articles/canned-tomato-guide
Can't find any indication the metallic taste is unsafe.
If you haven't mixed the tomatoes in and your best efforts don't alleviate the metallic taste to your satisfaction, you could just leave out the tomato sauce and make the lasagna with white or cheese sauce (the same way people play with pizza, omit the tomato, and make a white pizza). You may want to jazz it up a bit, if the white seems to plain to you...add some dark green vegetables, nutmeg (or more nutmeg), some hot pepper taste (from flakes, or fresh chile peppers).
Good luck with your adjustments and happy Christmas!