Post # 1
I hate cooked tomotoes (stewed, chopped, subdried – any type of cooked tomotoes). I love smooth sauces or sauces with meat and other veggies, but I can’t handle sauce or dishes with actual pieces of cooked tomotoes.
The problem is I love to cook, but many casseroles, soups, and other dishes include diced or chopped tomatoes. What can I substitute for these in recipes?
Post # 2
It kind of depends on why the tomatoes are in the recipe. If it’s for flavor, color and texture only, then diced roasted red peppers would be a good substitute. You can buy them in jars in the grocery and sometimes if you check the ethnic sections you can find cheaper brands than you find in the canned vegetables section. Or, you can make your own in the oven on on a gas stove or outside on a grill; roast or bake them till they are charred, and then put them on a plate or bowl and wrap with saran wrap and put in the fridge to cool. The saran wrap will trap the steam which softens the flesh of the pepper and also makes the skins easier to remove.
If the tomatoes are bringing moisture then you’d want to switch for another fairly high-water veggie, like squash/zucchini or mushrooms.
Sometimes the tomatoes are used as a thickener in which case you could just use a tablespoon or two of tomato paste, which will still have the smoothness you like but won’t have big chunks of tomatoes.
Post # 3
Eggplant may be a good substitute depending on the recipe
Post # 4
I was going to say roasted red peppers too. Depending on the recipe, maybe cooked, blended carrots for thickness and color. Is it the flavor, consistency or both that bother you?
Post # 5
If it’s calling for canned diced tomatoes, I would just substitute with canned tomato sauce, and maybe a small amout of tomato paste (you can buy this in a tube so you aren’t having to store the remainder of those little cans). If the recipe calls for fresh chopped tomatoes, I would try the red pepper and also add a splash of chicken or veggie stock or even water to the mix to compensate.
Post # 6
LadyBear: What about using tomato sauce, paste or even ketchup? Or do you not like any tomato products at all?
Post # 7
Sunfire: I’m not a huge fan of ketchup, though I do use it in some recipes. I actually love tomato sauce, tomato paste, tomato soup, etc. It’s just the actual pieces of tomato that I can’t handle.
msfreemis: I think it’s mostly the texture.
I’m don’t really like cooked red peppers either… would orange or yellow peppers work instead? I like all hot peppers and orange/yellow bell peppers, but not red or green bell peppers. (I swear that I’m not a really picky eater!)
Post # 8
I have a tomato allergy (which sucks because it was adult-onset and I really love tomatoes!) and have found that not many things replace them too well. I always just go with an alternative–like bechamel sauces or roasted red peppers. A lot of soup and sauces have tomatoes as their base, so I usually substitute a beef stock. Unfortunately, you can’t really get a good creamy bisque without using them but roasted red peppers work pretty dang good, too (though I just realized you said you don’t like those).
Not sure if that helps, but I feel you because so many recipes have tomato or tomato-based products that it’s hard to find an alternative!
Post # 9
LadyBear: Well, then, if you’re wanting to replace the tomato chunks themselves it would depend on the recipe. I agree with the pepper and eggplant substitutions already given. You could potentially also use chopped onions or celery depending on the recipe, if you’re ok with using tomato sauce for the saucy part.
Post # 10
LadyBear: i use the crushed tomoates, there’s no pieces in that, it’s like sauce. I hate the texture of cooked tomatoes as well – makes me gag. If i can’t get the crushed, I buy diced or stewed and puree the crap out of it so there’s no chunks left.
Post # 11
- Wedding: August 2013 - The Liberty House
Just put the tomatoes in the blender, or buy tomato puree instead of crushed or diced.
Post # 12
Pureed! I don’t like chunks of tomato either.
Post # 13
Orange and yellow peppers could work, but would taste much sweeter than tomato. And sauce or paste just aren’t doin it for you either?
Post # 14
- Wedding: October 2014 - UK
Have you tried using a Passata? My dad bought me a load once, in little cartons, and it seems to be blended and sieved tomatoes that cook down very smooth.