Tinned tomatoes can be transformed from metallic and bitter to sweet and vibrant with just a pinch of baking soda, according to experts at Food Republic. The common kitchen staple neutralises the acidity that causes the unpleasant taste.
Why Tinned Tomatoes Taste Metallic
The acidic solution used as a preservative in canned tomatoes reacts with the aluminium container over time, producing a bitter, metallic flavour. Food Republic explains: "After long periods of sitting in the aluminum container, canned tomatoes can sometimes pick up a bitter, metallic taste. This often occurs because the tomatoes are canned in an acidic solution that acts as a preservative, which then reacts with the aluminum over time."
The Simple Fix: Baking Soda
Baking soda raises the pH of the tomatoes, neutralising the acid and making them taste fresher. To use it, transfer the contents of the tin to a saucepan and simmer gently. Add approximately a quarter of a teaspoon of baking soda gradually, stirring and tasting as you go. The experts note: "The baking soda may react with the tomatoes and produce some fizz or bubbles, but this is okay. Just be sure to keep gradually stirring and tasting as you go, until the tomatoes taste more lively and fresh."
Other Flavour Enhancers
Worcestershire sauce is another option. Its glutamates trigger an umami response that can elevate sweet and savoury notes. The experts advise adding it in small amounts to avoid overwhelming the flavour. Additionally, caramelising tinned whole tomatoes — by draining some liquid and cooking them slowly — can draw out natural sweetness, with the reserved liquid reintroduced later when making a sauce.
