Canned tomatoes and there metallic taste!?
Recently I have found the cans of crushed tomatoes I buy to be very metallic. Normally I just plan on 'frying' my whole/diced/crushed tomatoes in some oil and probably onions before I make what ever Im making. Which usually gets that taste out. Maybe a pinch of sugar if its really bad. But what is it!!?? Im finding even my go to brands which are usually never like that have it. Are the soils they are growing the tomatoes in just to far gone? I buy organic grown in italy... Im growing almost all paste tomatoes this year to can. I sick of worrying if a can if going to taste like that. I swear things have to be cooked for 4 hrs before the taste is gone.
I find cannned tomatoes that are far beyond thier sell date to be "tinny" if stored, but once cooked, it seems to dissipate. And my nose and palate are pretty sensitive.
I attribute it to the acid in the tomatoes and the ongoing BPA can liner battle and the replacement for it technology/material wise is in flux.
If you can find tomato products in jars, that will work. If not I like too like the Pomi tetra boxes .
Almost every grocery locally carries them , albiet at a less than bargain price. LOL.
I mostly buy Pomi brand, in the box, for that very reason.
Even expensive (and the much touted) San marzano's taste like the can to me, much of the time.
I process my own tomatoes in the summer and freeze them for sauces now.
I am not sure if something changed with the tomatoes, or if my taste became more sensitive to the metallic taste. I think the latter because I don't care for canned *anything* much anymore.