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We’re fans of Pomi tomatoes from Italy, which come in Tetra Pak boxes.
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All Things Considered
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 WNYC.
New Old-School Tomato Sauce and Millet Polenta
Let us know what you think! And if you have any follow-up questions, feel free to post them in the comments. I’ll do my best to answer them.
The photo pictures Carolyn’s New Old-School Tomato Sauce (recipe here on WNYC) atop Millet and Cheddar Polenta from Fine Cooking (recipe here).
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> I will only buy whole tomatoes from now on!
Me too! Thanks a lot for the info,
– Julia
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!
Thanks, Jennifer! Glad to hear you’re doing lots of cooking with canned tomatoes. 🙂
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. 🙂
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!