the strong metallic taste is telling you something.
This something is don't eat me .
I suggest you listen.
No, seriously, if it tastes like metal it is probably because some of the can material leached into the tomatoes.
Although it might not hurt you, I still would not eat it.
cooking.stackexchange.com/users/4558/Walter A. Aprile
Metallic taste is due to the tannins in the tomato pomace and skins.
A pinch of baking soda will alleviate the problem.
cooking.stackexchange.com/users/26991/user26991
I've tried the baking soda and ruined the entire dish..
I would not suggest that..
I find a bit of brown sugar.
and extra spices,, and cooking it like mad will reduce it..
I wont buy canned again as using fresh is the only answer here.. but those of us with cans in the pantry still want to use them up somehow..
cooking.stackexchange.com/users/28928/gail
A little bit of baking soda will offset the pH of the tomatoes.
Check out the relative pH of baking soda versus tomatoes and it should give you an idea of how much to use.
Salt may also work.
But in my experience, to get canned tomatoes tasting nice, you need to reduce them like crazy to break down the pectins and get the original flavor.
cooking.stackexchange.com/users/7683/Cooking Utensil
I was making green chili, I used oregano, onions, garlic, cumin, pork, fresh jalapeno, salt and pepper.
I decided to add a little tomato puree (Hunts brand) and that is when the problem appeared, the metallic taste.
I added sugar which did not solve the issue, I then added some chili powder which didn't change the taste.
I really don't want to toss it.
Maybe I will try a little vinegar.
Thanks for all the tips.
cooking.stackexchange.com/users/34457/Sue
I agree with the "don't eat" answers.
But if you still want to save your chili and eat it, you can add some sugar, and cook for at least 20 mins more.
cooking.stackexchange.com/users/2172/dolma33
I used some canned tomatoes to make chili, which normally works fine, but today it has a really strong metallic flavor. From what I can tell, this is just because they're probably low-quality, so I won't be using this brand again.  Anyway, is there anything I can do to save this chili? I didn't notice the flavor until I added everything else.
Counteracting a metallic taste in canned tomatoes?
cooking.stackexchange.com
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cooking.stackexchange.com/questions/18403
cooking.stackexchange.com/users/152/Brendan Long
The metallic taste can come from the tannins in the tomato pomace and skins, or from metal leaching into the tomatoes from the can. A pinch of soda will offset the pH of the tomatoes. You can try adding a pinch of baking soda or some sugar.
A pinch of baking soda might help. Try adding sugar and cooking a bit longer.