I am a somewhat accomplished cook who has used tomatoes and marinara sauce in many of my dishes. I have recently become allergic to tomatoes. Any suggestions? Or should I rethink most of my favorite recipes?
We’ve received multiple variations of this question recently in our weekly live chat, where we help you level up your skills in the kitchen.
I agree with my colleague and chat co-host, Aaron Hutcherson, who said “there isn’t really a great one-size-fits-all substitute for tomatoes.” That’s often the case with substitutions, so my advice remains the same as any other time I’m asked about ingredient swaps: Think about the context. What purpose is the tomato serving, and in what form? Raw, cooked, chopped, pureed? What flavors is it imparting? Sweet? Tart? How much is included? Is it a nice-to-have, or does the recipe ride so much on it that the dish will not work without it? (In other words, say no to Classic Southern Tomato Sandwiches without the tomatoes.)
If you’ve thought your recipe through and still think you’d like to substitute for the tomatoes, here are some possibilities:
And if none of these appeal to you or will work with the dish, find a different recipe. Sometimes that’s the wiser course of action, and that’s okay.
Do you have a favorite tomato substitute? Share in the comments below.
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