The taste that people refer to as "canned" that bothers you is a quality that can be found in all canned tomatoes. This is the one characteristic that we want to get rid of it and all canned tomatoes have in common.
canned tomato soup
The flavor is much more apparent in some of the less costly tomato cans, while it is far more muted in some of the more expensive brands. Our objective is to lessen the "bitter" taste of the tomato so that we end up with a tomato that has a superb flavor and that we can use in almost any meal that calls for tomatoes. You will need to select the appropriate can of tomatoes; therefore, if you are looking for some guidance in this area, please refer to the recipe page that I compiled regarding the top canned tomatoes. Realize that despite your best efforts, a can of tomatoes that has gone bad cannot be saved in any way, shape, or form. Imagine putting in a lot of time and effort to make a particular tomato or pizza sauce, only to have it go to waste because you used a spoiled can of tomatoes. Let's get started. Try some tomatoes out of the can after you've opened it. Even if they come from the same manufacturer, individual cans of tomatoes from the same brand may taste slightly different from one another. The vast majority of this can be attributed to seasonal variances in the tomatoes that were collected. Strianese and Nutricia put in a lot of effort to minimize the differences in their products; yet, it is impossible to consistently cultivate tomatoes that have the same flavor... Therefore, crack open the can and give it a try. Before I let a can of tomatoes with an excessively bitter flavor ruin one of my sauces, I will either throw them out or, even better, take them back to the store from which I purchased them and have my money refunded. I have just returned from the grocery shop with two cans of tomatoes that are the same brand, and I have already opened one of them... 
canned tomato sauce
The other couldn't be used for anything, but the first one had some potential. The best cooks always taste as they go along the cooking process. It is feasible to return an opened can of tomatoes or another item to the store where it was purchased. Because my local shop is so familiar with me, they only expect me to bring back the empty can if the product is spoiled. Give the can a good shake before you buy it to see if it's too bitter for your taste. If it sounds very watery, it probably is. Put it back, and give the next one a shake. Move around, make some noise, and roll it. You will want to search for a can that has a thicker or more viscous sound to it. If you choose a brand of canned tomatoes that is actually of inferior quality, shaking the can will likely have the same sensation as shaking a can of water. How is it possible to discern whether the contents of a can have a watery or a viscous consistency? Whether you taste the tomatoes but don't prepare them beforehand, how will you know if they are too bitter to use? When it comes to education, nothing beats hands-on experience. In my classes, I have cans that are both good and bad, and I allow my students shake both sorts of cans so that they can have a sense of what to expect from each kind of can. When it comes to the flavor of tomatoes, the experience is the same. The more you participate in the activity, the better you will get at it as you gain experience. Go inside the store, find the can of tomatoes that is the most expensive you can find, and give it a good shake... Find the can of tomatoes that is the least costly and of the lowest quality possible, and then give that can a good shake... Are there any differences that you can see? This step is necessary only if whole plum tomatoes, as opposed to crushed or chopped variants of the fruit, were acquired for the preparation of the dish. Having said that, I do recommend that you buy whole plums and smash them on your own in almost all cases. You can find whole plums at practically any grocery store. Put the tomatoes, including any liquids they may contain, in a bowl that is resistant to the effects of chemical reactions. 
canned tomato puree
Remove the tomato stems from each individual tomato with the help of a small pair of kitchen shears, and then throw the removed stems away. To get the tomato seeds out, give the tomatoes a thorough squeeze while holding them over the dish that contains the juices. You have the option of slicing the tomatoes in half lengthwise and scraping out as many of the seeds from the interior as you can manage to reach. Repeat the process of moving the tomato seeds into the container that holds the liquid from the tomato. When you have finished removing the seeds from the tomatoes, you should put them in a separate basin. To remove the seeds from the tomato juices, it is recommended to strain them using a sieve that has a screen with a medium-sized opening. You want to extract all of the juice that can possibly be extracted (right down to the absolute last drop), and the only thing that should be left behind in the sieve is the seeds. You should throw away the seeds, and then add the liquid from the tomato. You should use your hands to crush the tomatoes, but you shouldn't puree them. There is always going to be some degree of bitterness in canned tomatoes, although the exact nature of that bitterness can change from brand to brand. On the other hand, as I've mentioned before, I've found that each can of tomatoes, even those with the same brand name, has its own unique flavor. If you are using some of the more expensive brands, it is possible that you will not need to do a rinse; on the other hand, if you are using some of the less expensive ones, you should absolutely do one. Place the chopped tomatoes in a strainer with a fine mesh, and allow them to drain for a little while; this shouldn't take more than a couple of minutes. You will need a strainer that has an exceptionally fine mesh in order for this technique to be successful. Following the removal of all of the water, you should be left with a container containing transparent water (the tomatoes are still in the strainer). 
canned tomato puree recipe
If the water is an extremely deep shade of red, you should carefully pour it back over the tomatoes and filter the mixture a second time. At some point, you should be left with a dish that is mostly free of water, and the strainer should still contain every last piece of tomato after all of the liquid has been extracted from it. There is also the possibility that you will need a strainer with a finer mesh. When you take a sip of the water, you should find that it has a sour or bitter taste to it. Get rid of the water because it tastes bad, and then start over with some clean water and give it another rinse. Leave the tomatoes exactly as they are and pour about half a cup's worth of water on top of them. Do not touch the tomatoes in any way; instead, leave them as they are and pour the water on top of them. If you taste the water from the second batch, you should discover that it is less astringent than the water from the first batch. Repeat the process of straining the tomatoes until the vast majority of the bitterness has been extracted from them; however, keep in mind that this will not extract all of the bitterness from the tomatoes. You should only need to do between two and three rinses for the overwhelming majority of canned types. It is essential to keep in mind that we do not intend to eradicate all of the sourness and bitterness in the food. Your entire gorgeous batch of tomatoes is still stuck in the strainer where it was initially placed. At this stage, the bitterness and acidity have both been removed, and what you are left with are tomatoes that have a flavor that is pleasing to the palate and can be utilized in a variety of preparations, such as pizza sauce and marinara. The hardness of canned tomatoes can also be mitigated by the following additional ways, which are as follows: Sugar: This will work for some sauces, but when I make pizza sauce, I do not use any sugar at all. Sugar: This will work for some sauces. I don't like sweet pizza sauce. A very small amount of salt: Salt, when mixed with acidic tomatoes, will diminish the overall bitterness of the tomatoes. This may seem counterintuitive, but it's true: the addition of salt will have this effect. Oregano that has been dried out and, prior to being added, has been crushed by hand in order to release its oils. This will contribute to the flavor becoming less harsh overall. Hold fast to your beliefs, and don't give up the kitchen! It Is Quite Possible That You Will Enjoy These, As Well! 