Tomatoes are ripening in the southern and eastern part of the country and it brings to mind a craving for some rich, flavorful sauce. However, many people cannot tolerate tomatoes for a variety of reasons. The most common reason is because it is part of the nightshade group of vegetables. This group is composed of tomatoes, potatoes, eggplants and peppers and contains a chemical called solanine which may cause painful reactions in susceptible individuals.
Solanine is actually a poison that is found, mostly in potatoes, but also in tomatoes, eggplants and peppers, and any other compounds derived from this group such as chili peppers. It can drive inflammation and adversely affect someone who has arthritis or other inflammatory disorders and who is sensitive to it. For some people, staying away from any source of solanine helps them avoid painful, inflammatory flareups.
Having an immediate IgE allergy to tomato another reason to shun it. Some people are also sensitive to the acid in tomatoes. But if you suffer from any sensitivity to tomatoes you don’t have to be deprived! This recipe is amazingly like tomato sauce in flavor and texture and will satisfy the sensitive tomato lover.
The No Tomato Sauce
2 1/2 cups carrots well steamed
1/3 cup beets steamed or roasted
2/3 cup water
3/4 cup chopped onion (1 medium sized onion) sauteed in olive oil
2 cloves garlic sauteed in olive oil briefly just to bring up the flavor
1 1/2 teaspoon sea salt (more or less to taste) (where to get sea salt)
1 teaspoon basil (more or less to taste)
Other spices you like in your sauce like oregano
1 tablespoon lemon juice (optional)
- Steam the carrots and beets until tender (or roast)
- Brown the onions and briefly at the end, the garlic with olive oil
- In a blender mix the carrots, onions, garlic and water (and lemon juice if you are using it)
- Add the beets carefully as you do not want too much, just enough to have the rich red color of tomato sauce
- Blend until it is very smooth
- Add the spices and blend
- Taste and add more spices if need be, or beets for color (small amounts at a time)
- This recipe tastes better after one day
- Make a double batch and freeze some for later use
This post is linked to: My Meatless Monday, Midnight Maniac, Melt in Mouth Monday, Seasonal Sunday, Sweet Details, Sugar-Free Sunday, Meatless Monday, Mangia Monday, Monday Mania, Weekend Carnival, Tuesday at the Table, Made From Scratch Tuesday,Tuesday Night Supper Club, Traditional Tuesday, Tuesday Tasty Tidbits, Tasty Tuesday, Tasty Tuesday, Tempt my Tummy Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Tasty Tuesday Parade of Foods, What’s Cooking Wednesday, What’s On the Menu Wednesday, Real Food Wednesday, Cast Party Wednesday, Gluten-Free Wednesday, Made it on Monday, What’s Cooking Wednesday, Healthy2Day Wednesday, These Chicks Cooked, Creative Juice Thursday, Full Plate Thursday, Real Food Weekly, Turning the Table Thursday, Frugal Follies, Simple Lives Thursday, Recipe Swap Thursday, Pennywise Platter, Friday Favorites, Food Trip Friday, Foodie Friday, Foodie Friday, Fresh Food Friday, Fresh Bites Friday, Fat Camp Friday, Friday Potluck, Fun with Food Friday, Friday Food, Allergy-Free Friday, Fight Back Friday