By JOEY DEGRADO
Metallic-Tasting Tomato Sauce Stops With Worcestershire Sauce
Tomato sauce sometimes tastes metallic due to calcium chloride in canned tomatoes. The compound firms up veggies but can leave a metallic taste if not fully broken down by cooking.
An easy fix is to add a dash of Worcestershire sauce. The condiment boosts flavor with umami-rich glutamates, enhancing savory and sweet notes while countering metallic tastes.
Worcestershire sauce's taste comes from fermented anchovies. Anchovies are already an intensely savory food and the fermentation process gives them an even bigger flavor punch.
For those who don’t eat fish, vegetarian Worcestershire sauce alternatives exist. While they may lack the full flavor, they're suitable for plant-based diets.
Remove the risk of tainted tomato sauce by opting for canned tomatoes that are free of calcium chloride, like San Marzano plum tomatoes. This will also result in a silkier sauce.