It seems like every time I cook with canned tomatoes (regardless of preparation; crushed, diced, etc) my dishes taste metallic and overly acidic. I've been trying to balance the acid with sugar, and have even started adding baking soda to help neutralize the excess acid, but find if I add enough of those 'balancers' to get rid of the acid, I've negatively affected the taste of my dishes.
Does the acidic tasted of canned tomatoes 'cook out'? Or am I missing something critical?
gambino325xi5 karma
It seems like every time I cook with canned tomatoes (regardless of preparation; crushed, diced, etc) my dishes taste metallic and overly acidic. I've been trying to balance the acid with sugar, and have even started adding baking soda to help neutralize the excess acid, but find if I add enough of those 'balancers' to get rid of the acid, I've negatively affected the taste of my dishes.
Does the acidic tasted of canned tomatoes 'cook out'? Or am I missing something critical?
Thanks in advance!
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