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I hope that others out there will share alternative ingredients that work well in recipes. Unfortunately, I am very allergic to tomatoes, which are only an ingredient in,like, all the best dishes! If anyone else out there has this problem, this is what I've found that wotks. I add jarred roasted red peppers (in olive oil), but less than the quantity of tomatoes called for in the recipe. (The peppers have a much stronger taste than tomatoes.) If the recipe needs the juice from the tomatoes, as well, I usually just add a little chicken broth.
Anyone else have good substitutions to share?
Anyone else have good substitutions to share?
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SF Bay Area
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Re: FYI
Tue, December 23, 2008 - 4:30 PMWe always used to used applesauce in place of eggs for things like pancakes, cakes, and other baked goods. -
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Re: FYI
Tue, December 23, 2008 - 4:31 PM(I realize this is a crockpot tribe, but I thought I'd share anyway. Sorry for going off topic.)
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Re: FYI
Wed, December 24, 2008 - 7:38 AMYou can also use applesauce in place of oil in baked goods like breads & muffins.
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Re: FYI
Thu, January 8, 2009 - 1:23 PMRave, I'm not sure what you meant in your post about tomatillos. Did you mean that they are a good substitute for tomatoes? In some dishes, they definitely are. One problem with that, though, is that my son doesn't like tomatillo salsa. I HAVE managed to trick him sometimes, though, by substituting green enchilada sauce for tomato-based things. The enchilada sauce has a fuller, spicier flavor than green salsa has. And, yeah, it does make a good substitute for many tomato-based things.
I use roasted red peppers mostly in non-Hispanic dishes. They work well in a number of Italian recipes, for example. You can make a darn good pasta/pizza sauce with pureed roasted peppers, for example. It's mostly tomato-based soups that have me stumped now.
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