Hi there,
Thanks for visiting Umami Girl. I'm Carolyn Cope, and since 2008 I've been blogging here about a lifestyle based on whole foods, mostly plants. Over the years Umami Girl has grown from a resource for the members of a Community Supported Farm I helped organize into a large and vibrant community of smart, free-thinking people. We really dig improving people's lives by making nourishing food irresistible and providing food for thought -- but we are so not fans of preachiness or that creepy self-help vibe. (You know the one I mean.)
Like the rest of the thinking world, this space is always evolving. The blog is the beating heart at the center of things, and in the next little while I'll be rolling out some new content as well -- a free Getting Started Guide for folks who'd like a friend to walk them through the transition to a whole foods lifestyle, and a just-for-fun podcast series called First-World Rants, because big talk about small problems makes people weirdly happy.
Lots of nice people have said lots of nice things about Umami Girl, and I am very thankful for them all. Click here if you'd like to read more about it.
To learn more about us, click here. And if you'd like to join our community and receive weekly updates in your inbox, please sign up for our email newsletter at the bottom of the page.
All the best,
Carolyn
Curious about the potential threats of BPA in tomato can liners? Want to know which kinds of tomatoes make the best Sunday sauce? Got five minutes? Tune in to Carolyn’s interview with All Things Considered’s Amy Eddings, and get the recipe for New Old-School Tomato Sauce, here on the WNYC Culture website. Or just click here to listen:
.gif "NPR: alt="){kind=small}
.jpg)
.jpg)
.gif)
.jpeg)
.jpg "Babble")
.jpg)
thanks so much for the recipe! i have a brand new dutch oven and tons of whole tomatoes, looking forward to try it out. was wondering why do you add the red onion, it’s the first time i’ve seen it in a tomato sauce recipe (just starting cooking as you can see).
Hi Julia, I use a red onion because it’s sweeter than yellow onions. Between that and the carrots, you probably won’t need to add a pinch of sugar to the sauce. During the warmer months when locally grown sweet white onions (like Vidalias) are available, I would use those instead. But during the winter, a red onion provides some sweetness and a yellow onion provides a little more bite.
Hope you enjoy the sauce!
I was on my way to the library Friday evening and this was on NPR. Didn’t know it was you until they said Umami Girl :) Liked what you said and how you said.
Thank you! I’m so glad you liked it. That happens to me all the time when I’m listening to NPR. I don’t realize who I’m agreeing with until it’s too late. :)
Great informative interview. I use tons of canned tomatoes in my cooking. I buy them in bulk from Costco. I will only buy whole tomatoes from now on!
> I will only buy whole tomatoes from now on!
Me too! Thanks a lot for the info,
- Julia
Thanks, Jennifer! Glad to hear you’re doing lots of cooking with canned tomatoes. :)
[...] Millet polenta with tomato sauce [...]