Questions and Answers – Metallic Taste in Tomatoes
I was wondering if you could help/advise me? Sometimes when I make chili, my tomatoes have a metallic taste to them. I use fresh tomatoes. I put them in the broiler for a few minutes until the skin breaks, then peel them, dice them, and put them in the pan with the rest of my ingredients and simmer for an hour or so. I broil my salsa tomatoes also, so that I can peel them, and they never have a metallic taste to them. Am I simmering them too long? In the wrong pan? Any help/advice would be greatly appreciated!!!!
I use fresh tomatoes when I make salsa or chili. Approximately how long should I cook my chili so that I don’t over cook my tomatoes. – L. Glass (2/04/02)
The metallic taste usually comes as a result from overcooking tomatoes. Cheaper brands of canned crushed tomatoes, sauce, or paste often have this taste. Use top quality whole canned peeled tomatoes. Crush, chop, or make into sauce yourself.
It is hard to say how long you should cook chili. A tip that I do to cut down the acid from the tomatoes in chili, is to add some molasses, honey, or sugar. Start with 1 tablespoon at a time and taste to adjust. You do not want it to get sweet. I have done this for years. I have even won chili cook-off contests doing this. Give it a try.
NOTE: I also add some molasses, honey, or sugar to spaghetti sauce.