What is a good subtitute for tomatoes?

Question

I can't eat tomatoes (and tomato products) and I love spaghetti sauce and the like. What is a good substitute?

Answer 1

Spaghetti is great with some of the white sauces such as Alfredo. I have a friend who gets her pizza made with Alfredo sauce rather than the traditional tomato based sauce as well.

find some really good white sauces at http://www.recipezaar.com and live the royal food table life.

Answer 2

I like carbonara.

Get some pancetta (bacon works too), garlic, and onion, and saute them.   When the bacon is cooked, and the onion is translucent add some cream/milk, and white wine (you could leave out the wine, but you shouldn't). Let it reduce a little, when it's a bit thicker ad a bunch of grated parmesan. If it doesn't get thick enough, then you can ad a cornstarch or flour slurry.

Yeah, any kind of cream sauce is great on pasta.

You could also use Pesto on spaghetti.

A red pepper coulis would be nice too. It's just a roasted red pepper, with the skin peeled off. Put it in a food chopper, and blend it with some olive oil, and maybe onion, or garlic, or other herbs that you like. I think that would take a lot of red peppers though, and they're kind of expensive.



Tomatillos? Those are a lot like tomatos, can you eat them?

Why can't you eat tomatos? are you allergic?

Answer 3

Well, my friend Rita and I can't think of any tomatoe-like substitutes, however a few delicious ideas with pasta are pesto, alfredo... maybe an eggplant (with garlic, onion, red pepper flake and olive oil) or maybe like red pepper sauce, or maybe a port wine sauce? Stupid question, is it just red tomatoes? I was thinking about yellow tomatoes... but i imagine you are still allergic.

I'll keep thinking about it and come back if i get any good ideas!

Answer 4

Red bell peppers?

                     Tomatos lol

Answer 5

Maybe a creamy base sauce like Alfredo.

Answer 6

the whits suace for spagettie...sorry i forgot how to spell it but it would be by the spagettie

Answer 7

A pesto sauce, creamy sauce of any kind, or I agree with the peppers idea. You could roat some peppers and then make up like you would your sauce or just blend then with some garlic and onion, and a little olive oil.

Just saute some shrimp or chicken, and add marinated artichoke hearts, sliced olives, and capers. Then just before serving sprinkle with fresh grated parmesan cheese Yummy.

Answer 8

Pesto sauce.

Answer 9

Okay, here's some alternatives. When I eat pasta (I eat pasta a lot) I use either tomato sauce, pesto, or if I'm going out to eat alfredo sauce because I don't know how to make that at home. Pesto is really tasty with parmesan or mozerella cheese on pasta. If you put the cheese and pesto on while the pasta is warm, the cheese melts onto the pasta and it's simply delicious! If you're going to melt the cheese I'd suggest parmesan though. What's great about that kind of pasta is that it tastes good hot or cold, so you can put some in the fridge for later if you don't eat it all. I don't know how to make alfredo sauce though. EDIT: you can probably find a jar of pesto at your grocery store. I'm out so I'm not sure what the brand I use is, but it's from a local healthy food store. You may have to make your own, because I think it's a local brand.

If you're into veggies like I am I chop up some peppers, brocolli and mushrooms and eat it on the pasta plain or with cheese. Good luck!

I hope this helped.

Answer 10

Garlic Sauce, Alfredo Sauce, Pesto Sauce.

Answer 11

Pesto sauce is a lot like spaghetti sauce ~ I feel bad for you

Try this and you can mediate the amount of spicy

Spicy Pasta Sauce



1 clove garlic - minced

1/2 cup onion diced

1/2 cup wine, broth or water

1 red or yellow bell pepper, roasted with skin removed - diced

2 tbs fresh basil - minced (1 1/2 tbs dried)

2 tbs fresh parsley - minced (2 tbs dried)

1 tsp dried crushed red pepper - in spice section at grocer (If you like it

really spicy you can add more)

salt to taste



To roast bell pepper:

Core the pepper, remove seeds and cut into 3 or 4 sections.

Place under broiler for approx. 5 min. until skin is charred.

Place in plastic bag and close tightly(this steams it).Set aside.



Saute onion and garlic in wine until soft.

Add  basil, parsley and crushed pepper.

Bring to a boil then turn heat down and simmer uncovered.

Peel skin off bell peppers, then dice them and add.

Continue simmering uncovered until most of the liquid has evaporated - about

20 minutes.

Transfer sauce to blender or food processor and blend until smooth -

depending on your blender capacity you may need to divide sauce and do this

in 2 batches  (If you prefer a chunky sauce omit this step)

Pour sauce immediately over steaming pasta and garnish with basil leaves and

sprinkle on parmesan (1 tbs shredded =1.5 g fat.