I was planning to make a pasta pomodoro tomorrow using Roma tomatoes slow-roasted overnight in the oven. Unfortunately, I forgot that my large Chicago Metallic rimmed baking sheets have an aluminum coating. This hit me when I removed the tomatoes this morning and noticed dark spots/discoloration all over both sheets. (The tomatoes had all been split and were roasted face-down in seasoned olive oil.) A quick Web search suggests I won't poison my guests if I use these tomatoes, but I have 2 other questions: 1) Will these tomatoes be so bitter they'll ruin the dish? I'm planning to sautee them with a little garlic & then toss with pasta & fresh basil. 2) Is it OK to continue using these baking sheets as long as I don't cook acidic things on them? Now that they look pitted, will aluminum come off in the food? I would appreciate any advice. Thanks!