Counteracting a metallic taste in canned tomatoes? 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.
Metallic taste is due to the tannins in the tomato pomace and skins. A pinch of baking soda will alleviate the problem.