Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What's The Deal With Tomato Paste?

Jodi

Recommended Posts

Jodi Newbie
Jodi
Posted

What is the brand of a safe tomato paste? I'd pooh-poohed this issue, thinking it wasn't a big deal or the organic brand I was using wouldn't be a culprit: and then spent over a week sick, eating a homemade red sauce from crushed tomatoes and tomato paste every day. How do I know what brands I can trust to not be floured?

(Am hoping to make pizza sauce tonight, if anyone can answer today! I'm in California and have easy access to Trader Joes, Wild Oats, Whole Foods, and a bunch of normal stores).

Thanks.

Jodi

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Jen H Contributor
Jen H
Posted

I use Amy's Tomato Basil sauce to make pizza and it's really good! It says gluten free on the bottle. You can get it at Whole Foods. I've never made a homemade tomato sauce before and would love to learn.

tarnalberry Community Regular
tarnalberry
Posted

Trader Joe's says that their tomato paste is safe. The only one I've heard of that isn't is a variety of Contadina's.

Guest nini
Guest nini
Posted

I use Hunt's tomato paste, got confirmation from them that it was gluten-free, I use it for pizza sauce and in my chili and lots of things.

plantime Contributor
plantime
Posted

I use Great Value brand with no problem. Could you actually be reacting to the tomato itself?

Felidae Enthusiast
Felidae
Posted

I don't know if you have this brand in the states, but Unico is safe.

4getgluten Rookie
4getgluten
Posted

I tired tomato paste once last year and got soooo sick! I haven't dared try any tomato paste or sauce again. I don't know for sure if it was the tomato paste, but that was the only new food I ate that day. Thanks everyone for sharing the brands that are safe. I'm tempted to try one. I really miss it on my pizza.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

In four years, absolutlely never heard of a tomato paste that isn't gluten-free.

richard

tarnalberry Community Regular
tarnalberry
Posted
In four years, absolutlely never haeard ofa tomato paste that isn't gluten-free.

richard

The only one I've ever heard of was Contadina's Tomato Paste w/ Italian Seasonings. It's probably a flavoring issue.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

angielackner Contributor
angielackner
Posted

i use delmonte or regular contadina (not the spiced one) with no problems.

angie

mouse Enthusiast
mouse
Posted

I use Contadina paste and tomato sauce. Both are the regular kind.

ms-sillyak-screwed Enthusiast
ms-sillyak-screwed
Posted

For those of us that can't eat NIGHT SHADE VEGGIES I was told tomato's fall into that category.

I'm Italian and miss it more than I can express...

Bonnie Explorer
Bonnie
Posted

I use tomato paste quite often - the only ingredient listed is tomatoes.

Are you guys saying there is wheat in them? I can't get any of those brand names mentioned - just use ordinary grocery store brands.

Yvonne

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,746
    • Most Online (within 30 mins)
      7,748
    Hughesy
    Newest Member
    Hughesy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.