Pasta sauce should be a staple ingredient in every kitchen: it can be draped over a pile of spaghetti, layered in a lasagna, create the base for chili, or used to make the ultimate haystack. Even better, it is
one of the easiest foods to freeze. The best-tasting pasta sauce will be the one you create in your kitchen, using fresh, local ingredients. But let's be honest; not everyone has time for that. I typically incorporate a can of tomato paste into my sauce, but I have found that canned tomatoes can cause serious health problems.
Here's how: Nearly all aluminum cans are lined with epoxy resin. This lining prevents both leakage and spoilage. The problem with the lining is that it contains bisphenol-A, also known as BPA, a synthetic estrogen linked to reproductive issues, hormonal disruption, diabetes, heart disease, obesity, and cancer.
When acidic foods like tomatoes come in contact with BPA, it slowly releases into the food. Most of us already have a BPA level that exceeds the standard limits. Thankfully there is a solution for the lazy cook. Instead of choosing canned tomatoes, buy your tomatoes in glass jars. A quick alternative to tomato paste is to combine two tablespoons of tomato puree or sauce with ¼ teaspoon of sugar for every tablespoon of paste. Tip: remove one tablespoon of liquid from your sauce before adding the paste.
Tip: I suggest omitting all canned items from your pantry and replacing them with fresh, frozen, or bottled produce. BPA is also found in plastic storage containers and water bottles, so shop BPA-free. To reduce BPA toxicity, eat foods that contain folate (chickpeas, lentils, wheat germ), probiotics, and royal jelly.
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