How do I make canned tomato sauce delicious for pouring on top of steamed vegetables?
So, let me get this correct. The tomato product is right out of the can?

OK most people notice a distinct metallic taste when consuming (especially acidic) things directly out of a can. It is often less noticeable with sweet things, but I find that I simply can't stomach tomatoes directly out of a can.

Fortunately there is an easy fix, heat.

Simmer the diced tomato with your spices (and perhaps a little S&amp;P) for 30 minutes or so and that may give the spices time to meld and reduce the metallic taste.

You could even try some fresh basil as that goes wonderfully well with tomato sauce.