Re: Substitute for tomato?

[Guest guest]

Hi Betty. I am IgE allergic to tomatoes. I haven't eaten any for nearly 12

years. Lucky you to be only IgG allergic. Avoid tomatoes for 3-6 months

(depending on how allergic you are), then eat them only on a rotation diet

basis, and you should be OK.

My husband bought some organic tomato seedlings last weekend, and he will be

planting them soon. I really would like to try them. But I will first take a

few Sodium Cromyglate capsules to minimize my allergic reaction each time I

eat even a tiny portion.

I have also noticed that a lot of the recipes in the SCD cookbooks include

tomatoes. In general, I don't make those recipes. If there is only a small

amount of tomato in a recipe, I will substitute some lemon or lemon juice,

to get similar acidity. But recipes with large amounts of tomatoes can't be

substituted that well.

For barbequing, we often use a mixture of honey and lemon juice; this dates

back long before SCD, but I am glad to see that it will be SCD-compatible.

In an allergy cookbook I found many years ago, there was a recipe for a

pretend tomato sauce that used carrots and beets. I made it once, hated it,

and never tried it again. I should mention that beets are among my least

favourite tastes. The only similarity between the carrot/beet sauce and

tomato sauce was the colour.

My husband and I make pesto sauce with fresh basil, garlic, olive oil, pine

nuts and Romano cheese. We still have some in the deep freezer from last

fall. So when I get around to trying Raman Prasad's pizza recipe, I will use

that pesto sauce instead of tomato sauce. That reminds me, I need to start

some basil seedlings growing soon, or we won't be making pesto in the fall.

I don't have time right now, but I will try to post some of my recipes next

week.

Ellen in Toronto

" anabetica " wrote:

> Hi There,

>

> I have 4 SCD cookbooks and the BTVC book (which I'll start reading soon).

> But one thing I've

> noticed is that so many of the recipes are tomato dependent. I am

> reacting to tomatoes. I

> pray it won't be permanent, but it did show up in my IgG allergy test.

>

> Does anybody else have this issue? Do you have any substitutions that you

> make for

> tomatoes in recipes? I'm sad that I can't even have barbeque sauce

> because of it.

>

> I know I can just leave tomatoes and tomato sauce out, but sometimes the

> recipes are

> dependent on it, kwim?

>

> What do you do for this?

>

> Many Blessings,

> Betty

[Guest guest]

Hi Betty, Recipes that call for tomato sauce or paste I use the 'no tomato tomato sauce' recipe that someone else had mentioned, but they did not like it. I personally love it in my chili and tex-mex recipes. It is hard to substitute a recipe that just calls for tomatoes. But this recipe works great for a sauce or paste. If you want the recipe I will e-mail it to you. Tina Kautzmann SCD 17 monthsanabetica wrote: Hi

There,I have 4 SCD cookbooks and the BTVC book (which I'll start reading soon). But one thing I've noticed is that so many of the recipes are tomato dependent. I am reacting to tomatoes. I pray it won't be permanent, but it did show up in my IgG allergy test.Does anybody else have this issue? Do you have any substitutions that you make for tomatoes in recipes? I'm sad that I can't even have barbeque sauce because of it. I know I can just leave tomatoes and tomato sauce out, but sometimes the recipes are dependent on it, kwim?What do you do for this?Many Blessings,Betty

[Guest guest]

Hi Betty

I have a problem with tomatoes too, although I haven't been tested for an allergy to them. The short answer to your question is that I don't make most of the recipes that call for tomatoes or tomato sauce. Sometimes I'll make the recipe if it's calling for chopped tomatoes -- I just leave out the tomatoes. But if the recipe is asking for a tomato sauce I either don't make it or sometimes substitute a pesto sauce instead. Problem is I don't tolerate pesto sauce too often either, not because of an allergic response but it sets off my upper GI dysfunctions.

When I started SCD I was sensitive to most foods, so used food rotation to keep my allergic responses to a minimum. After 2 years dealing with a yeast overgrowth, and rebuilding my gut ecology, most of my food sensitivities disappeared. I did OK with tomatoes as long as it was just a small amount once a week. But after 2 years of this (or last year) I suddenly started getting severe nausea which led to vomiting when I ate even one mouthful of tomato, so I stopped. Although I have chronic nausea, I rarely vomit. So now I don't eat tomatoes at all, in any form.

I'm sad about it, but don't really miss them. Fortunately I like plain, simple, bland foods, so accomodating my upper GI disorders isn't a hardship, even if it is somewhat boring. I find I rarely use the SCD cookbooks anymore simply because my body doesn't tolerate most of the ingredients or combinations. I just use the cookbooks when I'm making a dish for a potluck or family event and then I eat something else.

Kim M.

SCD 5 years

>>>>>>>>>>>>>>>>

................I know I can just leave tomatoes and tomato sauce out, but sometimes the recipes are dependent on it, kwim?What do you do for this?Many Blessings,Betty

[Guest guest]

Here's a recipe from Eat Right 4 Your Type:

No Tomato Pasta Sauce

Description

A red sauce for pasta that tastes very close to regular tomato based

sauces

Ingredients

1 T. olive oil

2 tsp. crushed garlic

1/2 cup chopped onion

1 T. chopped parsley

4 oz. jar pimientos, undrained (or roasted red peppers)

1/4 cup red wine

1/4 tsp. basil

1/8 tsp. oregano

Salt to taste

1 tsp. to 1 T. lemon juice

Pinch of sugar (substitute honey for SCD)

Directions

Saute onions and garlic in olive oil over medium heat a few minutes,

until onions soften. Add parsley and stir. Puree pimientos in food

processor or blender. Add to pan with basil, oregano and salt and

sugar. Add lemon juice starting at lower amount and taste, adding

more if necessary. Simmer lightly until thickened.

Makes enough for 2 servings.

NOTE: When I made this, I used half a jar of roasted red peppers, and

rinsed them thoroughly.

Alan

Crohn's/Colitis 2003

SCD 08/2007

[Guest guest]

At 08:09 PM 5/24/2008, you wrote:

Here's a recipe from Eat Right 4

Your Type:

No Tomato Pasta Sauce

That looks very tasty -- however, be aware that many " pimentos "

these days are pimento flavored starch sheets which have been cut to

size. Carefully check, if you are using pimentos, to make sure that you

have real ones, not the fake starch sheets.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund