Recently I have found the cans of crushed tomatoes I buy to be very metallic. Normally I just plan on 'frying' my whole/diced/crushed tomatoes in some oil and probably onions before I make what ever Im making. Which usually gets that taste out. Maybe a pinch of sugar if its really bad. But what is it!!?? Im finding even my go to brands which are usually never like that have it. Are the soils they are growing the tomatoes in just to far gone? I buy organic grown in italy... Im growing almost all paste tomatoes this year to can. I sick of worrying if a can if going to taste like that. I swear things have to be cooked for 4 hrs before the taste is gone.