• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Umami Girl logo

  • Welcome to Umami Girl
  • Recipes
  • Topics
    • Family
    • Food
    • House + Home
    • Adventure
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Lifestyle
  • Welcome to Umami Girl
  • Shop
  • Favorite Things
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Food » Finds for Foodies

    Carolyn Cope Talks Canned Tomatoes on NPR

    January 22, 2011 / Updated Jul 11, 2020 / by Carolyn Gratzer Cope / 8 Comments / This post may contain affiliate links. Learn more.

    Carolyn Cope on NPR Canned Tomatoes _ Umami Girl PIN

    We're fans of Pomi tomatoes from Italy, which come in Tetra Pak boxes.

    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).

    Hungry for more?

    Subscribe to our email updates, and follow along on Instagram, Pinterest, Facebook, and YouTube.

    More Finds for Foodies

    • ButcherBox Review & Unboxing Video 2022
    • Thrive Market Review & Unboxing Video 2022
    • Thinking of trying SmoothieBox? Here's all you need to know.
    • The Home Espresso Machine of Your Dreams: Breville Barista Express
    • 13

    About Carolyn Gratzer Cope

    Hi there, I'm Carolyn Gratzer Cope. Welcome to Umami Girl, where I've been sharing recipes and more for thoughtful folks since 2008. Learn more.

    Reader Interactions

    Comments

    1. julia says

      January 27, 2011 at 12:51 am

      > I will only buy whole tomatoes from now on!

      Me too! Thanks a lot for the info,
      - Julia

      Reply
    2. EverySixMinutes says

      January 26, 2011 at 11:24 pm

      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!

      Reply
      • Carolyn says

        January 27, 2011 at 10:58 am

        Thanks, Jennifer! Glad to hear you're doing lots of cooking with canned tomatoes. 🙂

        Reply
    3. BongMom says

      January 24, 2011 at 12:49 pm

      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.

      Reply
      • Carolyn says

        January 24, 2011 at 1:34 pm

        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. 🙂

        Reply
    4. julia says

      January 23, 2011 at 3:55 pm

      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).

      Reply
      • Carolyn says

        January 23, 2011 at 4:08 pm

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME TO UG

    Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl (Est. 2008). Join me in savoring life, one recipe at a time. Learn more.

    THE FRIDAY NEWSLETTER

    Start every weekend off right with our Friday newsletter.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Most Popular

    Basmati Rice Pilaf 780 | Umami Girl

    Basmati Rice Pilaf

    Reverse Seared Pork Chops with Quick Shallot Herb Pan Sauce 780 | Umami Girl

    Reverse Sear Pork Chops with Quick Shallot Herb Pan Sauce

    Easy Vegetarian Ramen | Umami Girl

    Easy Vegetarian Ramen with Rich, Savory Broth

    How to make an epic fruit platter

    Fruit Platter 101: How to Make an Epic Fruit Tray

    Winter Favorites

    Levain Bakery chocolate chip cookie recipe

    Levain Bakery Chocolate Chip Cookie Recipe (Reimagined)

    the best chewy snickerdoodles on a cooling rack

    Chewy Snickerdoodle Recipe

    Easy Christmas Cookies Recipe | Umami Girl

    Easy Christmas Cookies Recipe

    white bean dip in a decorative bowl with snow peas and brioche toasts

    White Bean Dip

    Footer

    As seen on

    a few examples of where umami girl has been featured

    Make It Tonight

    Instant Pot sweet potato chili with black beans, buckwheat, and chipotle in a white bowl garnished with lime, sour cream, and cilantro

    Instant Pot Sweet Potato Chili

    rotisserie chicken tortilla soup in a white bowl

    Rotisserie Chicken Tortilla Soup

    carne asada tacos

    Carne Asada Tacos

    totchos (tater tot nachos) piled high on a plate

    Tater Tot Nachos (Totchos)

    vegetarian nachos on a sheet pan

    Vegetarian Nachos

    vegan refried beans in a bowl

    Vegan Refried Beans

    • Welcome to Umami Girl
    • Contact
    • Privacy Policy

    © 2008-2022 UMAMI GIRL LLC