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GlutenGalAZ

Tomatoes -- Can't Have

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It's beena while now that I have noticed and connected the dots that I feel sick after having things with tomatoes.

Spaghetti Sauce (we have only tried Classico though)

Tomatoes on Pizza

Any type of Pizza Sauce

I haven't had time to test out if I have a problem though with Tomato Sauce or Paste (assuming I would though).

What do you/can you sub Tomatoes with when making:

* Lasagna

* Spaghetti

* Enchiladas

* Pizza Sauce

I made a small Lasagna the other week and was so proud of myself b/c I remember eating it growing up and I have always wanted to make one but then felt sick from the Tomato Sauce afterwards (used Classico again here). If I drink a lot of water it tends to help it go away sooner. But I REALLY want to make this again and do not know what to sub with.

I love the above meals but I hate the funny feeling I get in my head, my heat rate goes up and I just feel sick.

Even last night I wanted to make gluten free pizza while my parents are here visiting so I used the smallest amount of Classico Tomato/Basil Sauce and felt sick afterwards. I was thinking it was just the higher dose of sauce but even the smaller portions bother me :( This also happends with Wendy's Chili (stopped getting long time ago) and some other things that have tomatoes in them.

Thank you for any help / pointers

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Here's a great way to make a tomato-free (and dairy-free) pasta dish:

1. Saute 3-4 minced cloves of garlic in a generous amount of olive oil

2. Add bite-sized pieces of other vegetables (zucchini, bell peppers, mushrooms, fennel, kale, eggplant, green beans, cauliflower, carrots, etc...) and cook until tender [note - it helps to put the hardest vegetables, like carrots, in first because they need more time to cook]

3. Cook your pasta in a separate pot (add some salt to the water), drain when finished

4. When the vegetables and pasta are both ready, combine them and saute for 2-3 minutes while you mix everything thoroughly. This would be a good time to add some fresh herbs if you have them (and like them).

That it!

This is GREAT in the summer... soup is a better choice for the winter. It all depends on the quality of vegetables you have available. In California you could eat this dish year-round.

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Mother of Jibril --

Thank you for the reply. It sounds really good.

Silly question.... My husband and I aren't real garlic / onion fans Is the Garlic a key thing? I know sometimes it is but if I were to leave it out do you think it won't turn out right? Thanks

I will have to try this :D

Thank you for the meal idea!

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Can you do dairy? My family loves Alfredo sauce on pizza. You could use it in place of spaghetti sauce and for the lasagna.

You might find a sub on here:

http://www.allergygrocer.com/id170.html

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Can you do dairy? My family loves Alfredo sauce on pizza. You could use it in place of spaghetti sauce and for the lasagna.

You might find a sub on here:

http://www.allergygrocer.com/id170.html

Never thought about Alfredo Sauce for lasagna or pizza... that is neat. Do you mind me asking what brand you get or do you make your own? I am okay with Dairy just can't have large amounts of it.

I saved the link you posted so I can look at it later... Clicked on it really quick looks very helpful =)

Thanks!

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Never thought about Alfredo Sauce for lasagna or pizza... that is neat. Do you mind me asking what brand you get or do you make your own? I am okay with Dairy just can't have large amounts of it.

I saved the link you posted so I can look at it later... Clicked on it really quick looks very helpful =)

Thanks!

Bertolli w/o garlic

Alfredo sauce, cooked chopped chicken, cheese, then if you want, add onions, olives, peppers, etc.

When I used Classico, they said, mom, whadja do to the pizza, we like the other way better :o

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Bertolli w/o garlic

Alfredo sauce, cooked chopped chicken, cheese, then if you want, add onions, olives, peppers, etc.

When I used Classico, they said, mom, whadja do to the pizza, we like the other way better :o

Thanks, I will look at the Bertolli when we go to the store next time and try that out :)

That sounds good... yummm

Thanks again!

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Silly question.... My husband and I aren't real garlic / onion fans Is the Garlic a key thing? I know sometimes it is but if I were to leave it out do you think it won't turn out right? Thanks

Nope! :lol: You can definitely leave out the garlic (and onions) if you like. Just heat up the oil for a few minutes and then skip ahead to the vegetables.

I also make pizzas with just olive oil instead of sauce. My favorite is to top the crust with bits of bell pepper, black olives (kalamata), mushrooms, and goat cheese. :P If you add slices of fresh tomatoes then it's a "Margherita" style pizza, which is more popular in Europe than the kind Americans are used to (with marinara sauce and tons of mozzarella).

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I can eat tomatoes, but I just don't like them. Not even a big fan of catsup. I often make "white pizza" where I use ricotta for the "sauce". Pesto is also a good sauce for pizza and works well with Pepperoni. As for pasta, I'm a white sauce fan. I'll make a basic roux (I use white rice flour), then add veggies or shellfish or chicken or whatever I'm in the mood for. I also love homemade pesto, though its a lot of work for a small amount of result.

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There is a product called Nomato that is gluten-free. I haven't tried it but a few people here say it's good.

Odd question but have you tried fresh tomatoes? Many processed tomatoes and sauces have citric acid or other additives that can cause problems. I haven't found a single processed tomato product (tomato paste, sauce, etc.) that I can tolerate. I can eat gallons of sauce that I make using only fresh tomatoes with no issues so I know it's not tomatoes.

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Enchiladas

http://glutenfreegoddess.blogspot.com/2006...enchiladas.html

I used a can of green chile salsa, then adjusted the recipe to what I had on hand. It was very good. Just to give you an idea and a pic of what the tomato free enchiladas look like. You can also make chicken enchiladas. Leave out salsa/toms and use the green chile salsa if desired.

I found this one:

http://killthegluten.blogspot.com/2007/11/...enchiladas.html

while looking for this one:

http://killthegluten.blogspot.com/2007/08/...ch-chicken.html

These are really good but you will need to leave out the toms or sub them, maybe add more creamy stuff and some green chiles if desired.

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I can eat tomatoes, but I just don't like them. Not even a big fan of catsup. I often make "white pizza" where I use ricotta for the "sauce". Pesto is also a good sauce for pizza and works well with Pepperoni. As for pasta, I'm a white sauce fan. I'll make a basic roux (I use white rice flour), then add veggies or shellfish or chicken or whatever I'm in the mood for. I also love homemade pesto, though its a lot of work for a small amount of result.

The ricotta sounds interesting...thanks. I will have to find a recipe for pesto to give that one a try. If I were to make homemade pesto sauce, is it a sauce that you can make extra and freeze? Thank you =)

There is a product called Nomato that is gluten-free. I haven't tried it but a few people here say it's good.

Odd question but have you tried fresh tomatoes? Many processed tomatoes and sauces have citric acid or other additives that can cause problems. I haven't found a single processed tomato product (tomato paste, sauce, etc.) that I can tolerate. I can eat gallons of sauce that I make using only fresh tomatoes with no issues so I know it's not tomatoes.

I saved the website you posted... Thanks smile.gif I have tried fresh tomatoes but the thing is it was on pizza with the Classico sauce or some type of pizza sauce with processed tomatoes, so I am not sure. My mom came by tonight and I told her that the food processor they gave me for Christmas is going to come in handy soon... thinking about doing what you mentioned and make my own spaghetti sauce. Do you make yours and use it right away or do you make extra and freeze it? Thanks for the help!

Enchiladas

http://glutenfreegoddess.blogspot.com/2006...enchiladas.html

I used a can of green chile salsa, then adjusted the recipe to what I had on hand. It was very good. Just to give you an idea and a pic of what the tomato free enchiladas look like. You can also make chicken enchiladas. Leave out salsa/toms and use the green chile salsa if desired.

Thanks for the sites! I saved them in my favorites so I can go back later and print them off. The gluten free goddess one looks good. Do you use fresh sweet potatoes or from a can when you make it?

Went grocery shopping tonight and got a jar of the Bertillo Alfredo that you mentioned. I have tried the Classico in the past but didn't tollerate it well. I am hoping that the Bertillo brand works out better.

I got a chance earlier to look at the subbing site you posted and there are some nice recipes on there...thanks.

Thanks again to all of your replies, really appreciate it!!

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The ricotta sounds interesting...thanks. I will have to find a recipe for pesto to give that one a try. If I were to make homemade pesto sauce, is it a sauce that you can make extra and freeze? Thank you =)

I saved the website you posted... Thanks :) I have tried fresh tomatoes but the thing is it was on pizza with the Classico sauce or some type of pizza sauce with processed tomatoes, so I am not sure. My mom came by tonight and I told her that the food processor they gave me for Christmas is going to come in handy soon... thinking about doing what you mentioned and make my own spaghetti sauce. Do you make yours and use it right away or do you make extra and freeze it? Thanks for the help!

Thanks for the sites! I saved them in my favorites so I can go back later and print them off. The gluten free goddess one looks good. Do you use fresh sweet potatoes or from a can when you make it?

Went grocery shopping tonight and got a jar of the Bertillo Alfredo that you mentioned. I have tried the Classico in the past but didn't tollerate it well. I am hoping that the Bertillo brand works out better.

I got a chance earlier to look at the subbing site you posted and there are some nice recipes on there...thanks.

Thanks again to all of your replies, really appreciate it!!

I boiled fresh then peeled them and mashed them with a fork

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To follow what J. said I have a similar problem with tomato sauce for that very reason. Do you have corn issues? The citric acid in most sauces and packaged tomato products is most often derived from corn.

I use Pomi brand tomatoes (come in what appears to be an extra-large drink box and contain no citric acid) and Contadina plain tomato paste (only ingredient is tomatoes) to make my sauces. I haven't had a problem since using these.

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I hadn't thought about the corn thing. That's a good point. I generally avoid corn. I don't get a gluten reaction from tomato products but get heartburn and have never been able to pinpoint exactly why it happens. Thanks for the tip on Pomi - I'll look into those.

GlutenGal - to answer your question. Most sauce doesn't hang around long enough to get frozen. I grow a lot of tomatoes for canning each year. I also can tomato sauce for my husband and I'm sure you could freeze it. I happen to enjoy canning so that's how I do it.

Check the USDA Home Canning Guide for info on freezing tomato sauce. I'm sure there is something in there about it.

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To follow what J. said I have a similar problem with tomato sauce for that very reason. Do you have corn issues? The citric acid in most sauces and packaged tomato products is most often derived from corn.

I use Pomi brand tomatoes (come in what appears to be an extra-large drink box and contain no citric acid) and Contadina plain tomato paste (only ingredient is tomatoes) to make my sauces. I haven't had a problem since using these.

I have a problem with yellow corn but seem to be okay with white corn.

I have a problem with green foods (usually darker ones) use to be able to have them growing up (or didn't notice a problem) but the last maybe 2 years my heart rate will increase. I had some avocado on a sandwich today (didn't think it would do anything plus haven't had it since before I got married -- over 6yrs ago) but my heart rate went up some. My primary doctor that also does hollistic said that it sounds like my body doesn't like plant type foods from what I was telling her the other month.

That is very interesting though about the tomatoes and corn -- thanks for bringing it up I didn't know that.

I will have to give the brand(s) you mentioned a try. I only try out things that I am iffy with on the weekend so I don't feel icky/sick or whatever during the week.

Thanks again!

 

I hadn't thought about the corn thing. That's a good point. I generally avoid corn. I don't get a gluten reaction from tomato products but get heartburn and have never been able to pinpoint exactly why it happens. Thanks for the tip on Pomi - I'll look into those.

GlutenGal - to answer your question. Most sauce doesn't hang around long enough to get frozen. I grow a lot of tomatoes for canning each year. I also can tomato sauce for my husband and I'm sure you could freeze it. I happen to enjoy canning so that's how I do it.

Check the USDA Home Canning Guide for info on freezing tomato sauce. I'm sure there is something in there about it.

Thank you for the site. I saved it so I can look more at it this weekend (found a couple sections on freezing). I don't care for tomatoes on things/just cut up BUT I do like them in sauces and soups so I would like to give a home made tomato sauce a try one of these weekends soon. Maybe it is like RDR mentioned - corn/citris acid in the sauces that is bothering me. I know I have a problem with Orange Juice (seem to be ok though with 1 fresh Orange). Thanks for the site again.

Thanks for the replies -- Have a nice weekend smile.gif

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