Metallic Taste in NY-NJ Tomato Sauce


So I made the New York-New Jersey Tomato Sauce a day and a half ago to make a pizza today and I found my sauce to be really irony. I followed all the directions perfectly and even took out the veins and seeds from the plum tomatoes before crushing. I was wondering if this could be the products I was using.

Here is what I used:
DiNapoli crushed tomatoes in heavy puree
Cento tomato paste (6 ounce can)
Cento Italian peeled tomatoes
Kirkland organic EVOO
McCormick's Oregano
Kirkland sea salt

Not sure what it could be or if I am in fact doing something wrong but just though I would see what anyones input was before I try it again maybe using some other brands.

Nicolas Rodriguez
posted over 2 years ago

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It could have something to do with the metal cans and the acidity in the tomatoes. In the past, I've had some batches of sauce with a "tinny" flavor, for lack of better word. I always open up my cans, put them in a glass or BPA-free plastic container overnight. The metallic flavor goes away.

Now, I have no idea why this works, but I've had good results doing this, so I stuck with it. :-) The other thing worth mentioning here is that the metallic flavor I've tasted in the past has never been overpowering. I could definitely notice it though.

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Raj Irukulla admin
posted over 2 years ago


Wow that doesn't sound right. I have had great results with all of those tomato products. What type of container did you store it in? Was it metal or aluminum? Did you cover it with Aluminum foil? Where any of the cans dented?

Tony Gemignani admin
posted over 2 years ago


If I remeber right the three cans are lined. I will check and see

Tony Gemignani admin
posted over 2 years ago


No on the metal container or foil. I stored the sauce in a tupperwear container. I also actually think I got to the source of the problem. I checked to see if any of the cans had dents and noticed the expiration dates on the cento canned paste expired in March 2013. I guess the little market I shop from doesn't check that cause all the six I bought have the same expiration date. Not sure if this can be the issue but it seemed probable to me. Raj, Im trying out your method just to be safe. Making sauce today.

Nicolas Rodriguez
posted over 2 years ago


Hi Nicolas;
Thank you for using my family's canned tomatoes. All our canned tomatoes are lined with a non-epoxy enamel (BPA free) to maintain a barrier between the acidic tomatoes and the iron made cans. Most Italian produced tomato products do not line their cans but do apply a layer of tin to act as a barrier between the tomatoes and iron. Eventually the acidic tomatoes will consume the tin which impart a metallic taste.
I might suggest replacing the Italian made Cento brand with our DiNapoli San Marzano style Whole Plum tomatoes to see if that resolves the taste challenge.
Best wishes and thank you for your continued support.

Rob DiNapoli
posted over 2 years ago


Hi Rob,
Thank you for taking the time to respond to this post. I made this NY style sauce earlier today using both DiNapoli crushed tomatoes and San Marzano style whole peeled tomatoes as well as a tomato paste from Delallo (Not sure if DiNapoli has a paste, but I would love to try it). That metallic taste was completely gone and the sauce was sweet and rich. I made a sausage pie with some arugula just a bit ago that I will be posting on here very soon. Again, thank you so much for responding and for making an amazing product.

Nicolas Rodriguez
posted over 2 years ago


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