When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. Aside from shelling out more money for products without the additives, I would like to know if there is some work-around for sub-premium tomatoes that could address the following;
- Is there a way to balance out the metallic taste of the calcium chloride present in these tomatoes?
- Considering cooking time is short, my assumption is that the texture issue is basically intractable without longer cooking time; am I correct?
- As a follow-up, is there a good workaround for the taste of the citric acid?