Thanks so much. I have used a wide variety of canned tomato sauces over the years--Contadina, store brands, etc--and haven't noticed a difference in the taste. I'm hoping the Pomi tomato sauce will be similar enough to result in chili that tastes the same to my family. Thank you!

This is terrific news! I just ordered a case. Thank you so much, maxie and smtucker!

Thanks so much for the suggestions. I'm still hoping there's someone out there who has already figured this (a recipe for tomato sauce) out to save me the trial-and-error... Is it best to start with tomato puree or tomato paste (both readily available BPA-free)? How much of each spice? I've been making this chili for years and it has to taste just the same--no one in my family wants a "new" chili but I want to start making it BPA-free.

Thanks for the reply, but I've been working on finding a solution to this issue for a long, long time and there are *no* BPA free canned tomato sauces, even at Whole Foods and Trader Joe's, and all canned tomato sauces do include spices: for example, from the Hunt's website--

"Hunt's Tomato Sauce
Made from all-natural, vine-ripened tomatoes simmered with salt, spices, and natural flavors for seasoning"

What I would love to know is the recipe for replicating that taste, beginning with a BPA free product like Pomi strained tomatoes or any of the jarred tomato pastes available.

I have a chili recipe that is a family favorite which calls for canned tomato sauce. I would like to replace the canned tomato sauce with something BPA-free but am unsure how to replicate the flavor and texture exactly. If I start with Pomi strained tomatoes, what proportions of sugar and spices would I add to make it taste like tomato sauce? Why, oh why, isn't tomato sauce sold in a jar? (Jarred pasta sauces seem more heavily seasoned.)