I’ve been seeing stuff for a while now about how bad it is to eat canned tomatoes with the BPA lining and the acidity of the tomatoes causing all that BPA to get into them. Honestly, I’ve been ignoring it. I use canned tomatoes in my cooking a LOT. I even eat them for breakfast with my eggs. I just couldn’t even think about not using them. But then I read more about it…and more. Finally, I thought it was time to give up my canned tomatoes. I tried Pomi in the carton, but I didn’t like them. Their “diced” tomatoes seemed more crushed than diced to me. I like my diced tomatoes chunky, Pomi wasn’t cutting it. But now what? I figured it would be jarred tomatoes. Guess what? They don’t exist. I searched health food stores, I searched online, I couldn’t find jarred tomatoes. I figured I would just have to use fresh tomatoes. Now, the extra effort of peeling and dicing fresh tomatoes isn’t my problem with this. It’s the taste. They are fine for some things, but they very much do not have the same flavor as canned tomatoes. And, here is where I draw the line. I am not canning or jarring my own tomatoes. I’m sorry, it’s just not happening. I already spend enough time in the kitchen. So…the different flavor of diced fresh tomatoes or accept the BPA-soaked canned tomatoes? Then I found them….Muir Glen Organic canned tomatoes. My tomato savior. Starting this year, Muir Glen is using a BPA-free liner in all of their canned tomatoes. And it turns out they are readily available in my local grocery store. Thank you, Muir Glen!