Recipe ideas that don't use tomato based sauces?

Triker

Having a bit of a 'mare these days as hubby gets chronic stomach pains if he has anything with tomato or tomato sauce in the dishes. This include tins of stuff like baked beans or tinned spaghetti.

So my die-hard recipes like lasagne, spag bol, any pasta dish are out of the picture.

Can anyone suggest any alternatives to tomato based sauces or suggest a way I could make lasagne without tomato sauce in the meat base?

Thank you x

greenbee

You can make the meat sauce for lasagne without tomato. Simply make it the same way (traditionally this involves sweating the onion and garlic with finely chopped celery and possibly some carrot, then adding the mince). You can add mushrooms too if you like. Use stock, wine (white, not red) or milk to keep the sauce moist.

Triker

Are you following me?:p

Thanks, actually Watson, I think you're on to something there....didn't think of the milk before. Cheers.

Incidently why white wine, I usually use red?

Penelope_Penguin

Try this - pasta sauce, no tomatoes I'll merge this later to keep ideas together.

Penny. x

tattoed_bum

how about a chicken and mushroom lasagne or pasta ,
or cheese ,bacon and pineapple pasta ,
all done with white sauces .
turkey meatballs with a white sauce and spaghetti is nice .

I use very few tomato based sauces ,as I have a very fussy dh

jinky67

carbonara?

And yes GB, why white and not red?

not that I use either, hate the stuff :rotfl:

hex2

Hi Triker,

I have a similar problem only here it is me who doesn't like cooked tomatoes. I also don't like pasta so Lasagna, moussaka, etc get made for other people so I can use toms but if I have to eat it I use tom puree and good old oxo cubes rather than yucky tinned ones. I mind fresh toms cooked less than tinned ones if that is worth a try?

My biggest problem is curry and I get round that by using coconut milk based recipes instead. It doesnt do anything for my diet though :cool:.

Cottage pie, again I use oxo cubes, finely diced mushrooms and worcestershire sauce rather than tinned toms.

greenbee

Triker wrote: »

Are you following me?:p

of course

Triker wrote: »

Thanks, actually Watson, I think you're on to something there....didn't think of the milk before. Cheers.

Incidently why white wine, I usually use red?

I spent some time living in italy... and was taught to use white wine. Also adding milk before you add the tomatoes is the way the italians stop the tomatoes becoming too acid, so you may find that your DH can cope with tomatoes in the sauce if you put milk in first.

I seem to remember that according to the hay diet principles, tomatoes are acidic when cooked but alkaline when raw. I certainly remember not being able to eat cooked or processed tomato when I had a stomach ulcer (so it might be worth checking whether he can tolerate fizzy drinks and citrus juice... ). Yogurt is a good quick fix for the pain if he does eat the wrong thing... frozen yogurt even better!

And hex is right... it's perfectly possible to make a lot of these things in the same way, just leave out the tomato. We probably eat far too many of the things anyway. If you need additional flavour without them, try worcestershire sauce or mushrooms and mushroom ketchup.

babyshoes

We make a few cream based pasta sauces that might work, but best used occasionally as they are obviously high in calories!

Try bacon, mushrooms, onion, garlic and cream - fry diced bacon, then use the fat to cook the onions and garlic. Add loads of mushrooms and cook until reduced and there is a goodly amount of liquid. Add cream, and simmer to thicken it up.

Another nice one, that is tastier than it sounds - smoked mackerel with ground pepper on the skin (ok without pepper, just add some to the sauce). Simply fry up onions and garlic until soft, then add the flaked fish, leaving out the skin. Add a good dash of lemon juice (about half a small lemon) then cream. Simmer it down, and add more lemon juice if necessary to thicken it up and counter the richness of the cream.

My OH makes a carbonara sauce with butter, cream, garlic and parmesan - very easy, though I haven't tried it myself, so best to google for a recipe. It works well on those stuffed pastas which need a mild sauce that won't drown out the flavour of the filling. It is a versatile base for other sauces too, you could add meaty bits, onions, veg etc.

Does your hubby know what it is about the tomatoes that causes pain? If so, you might be able to find other ways around it, like the suggestion of adding milk to counteract the acid. If he doesn't know, has he been to see a doctor? My grandmother had massive pain from tomatoes, but it was the seeds that caused the problem, not the flesh itself. She had Diverticulitis (sp?) and an ulcer, so cooking for her was really difficult because there was so much she couldn't eat. Towards the end she ate steamed/baked fish or chicken with plain potatoes, and broccoli, squash or carrots, and not much else! :eek:

jinky67

Triker wrote: »

Conversely we had carbonara for tea, does'nt help that he's not too keen on pasta.:rotfl:

well stop feeding him it then:p:p:p

lynzpower

Creme fraiche or fromage frais makes a good sauce, flavours take well

Mushroom sauce

Honey & mustard

We mixed some with chipotle paste for a creamy mexican salad dressing let out a bit with milk)

Ceasar salad type dressings.

Gravy based - eg stews/ slow cooked beef, lamb

Curry sauces made with coconut milk?