DefinitelyDressage.com

I love the taste of tomato. But now I am not able to eat it anymore. What can I use to substitute for tomato in the sauces for pasta etc.

For topping pasta ...

Do you like pesto? We make a lot of pesto sauces. Mostly with basil, but also with parsley and other tasty greens. This is an alternative to tomato sauces. For example, we often roast a bunch of vegetables (onion, garlic, eggplant, carrot, broccoli, brussels sprout, etc.) and mix them with basil pesto on pasta. Or just pesto with toasted pine nuts and fresh--grated parmesan. (Weight Watchers has a great low-fast basil pesto recipe that I prefer to the normal one.)

There are also a lot of cream sauces.

I can't for the life of me think of anything that tastes like a tomato that isn't a tomato.

No idea (being that I am not a cook), but what sprang to mind was roasted peppers. Once the skin sloughs off, you ought to be able to puree them just like tomatoes.

Peppers are of the same family as Tomatoes... Deadly Nightshade. So are Potatoes. much to my chagrin

Not to mention eggplant.

Interestingly, my husband, who reacts to most nightshades and reacts to Russet Potatoes, has little to no reaction with waxy potatoes like Yukon Gold or Bliss.

Oh, you poor thing! That really is tough. I guess to replace the acidity you could use red wine, but texture wise, I don't know.

How about squash purée?

I am going to try squash and red wine. Thanks for the ideas.

Poorest and cream sauces are good but do not fill the same desire as a rich tomato sauce.

found this online:

http://vegetalion.blogspot.com/2010/11/ ... art-4.html

scruffy the cat wrote:Not to mention eggplant.

Interestingly, my husband, who reacts to most nightshades and reacts to Russet Potatoes, has little to no reaction with waxy potatoes like Yukon Gold or Bliss.

Hopefully not to derail too much but what issues do they give him?

He has an asthma attack. It's just weird that Russets do it more than the thin skinned ones. I used to make potato soup all the time. Not any more...

I developed a sensitivity to tomato. I lived on home made pasta sauces back in the day. I did not have full on allergy attacks, but digestive and some skin sensitivity.

Buffering the acidity of tomato with 1/2 to 1 tsp baking soda can help. Cut back on sodium content of your recipe and add the baking soda, diluted in some water, at the end of your cooking.

it will foam a bit.

it might help

hoopoe wrote:I developed a sensitivity to tomato. I lived on home made pasta sauces back in the day. I did not have full on allergy attacks, but digestive and some skin sensitivity.

Buffering the acidity of tomato with 1/2 to 1 tsp baking soda can help. Cut back on sodium content of your recipe and add the baking soda, diluted in some water, at the end of your cooking.

it will foam a bit.

it might help

Really? bicarb stopped the allergy reaction? I eat other acids without sensitivity, i thought it had to do with the nightshade family

i would not call it an allergy reaction. Digestive sensitivity ( heartburn gas and afterburn ) and some burning/ itching on the lips.

I added the hint in case you wanted to try. I dont have issues with acidic food, in general, but if I overdo with toms, yes a problem

I have zero issue with eggplant or other nightshades.

hoopoe wrote:i would not call it an allergy reaction. Digestive sensitivity ( heartburn gas and afterburn ) and some burning/ itching on the lips.

I added the hint in case you wanted to try. I dont have issues with acidic food, in general, but if I overdo with toms, yes a problem

I have zero issue with eggplant or other nightshades.

I might try it with a little tomato and see how I do, but I get an allergy response

man it is hell getting older. too many things change that are of the little, unkind cuts.

I had to decaffeinate myself. I have to be very careful about wine.

I have become to calorie efficient

i tried part of the nomato recipe above, as in adding a beet, carrots, onion and garlic with the usual herbs and it really is quite good, i did add a drop of red wine to give it a bit of acidity too. so far it is still in the cooking phase, but it tastes quite good