Great sauce tomato with deep red color and flavor. Loves the calcium and regular feedings.
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Question by aohell: Any Ideas for tomato free meals?
My Daughter is allergic to tomatoes and i find it really difficult to come up with meals (especially with red meat) that don’t include them.
I’d be really grateful for some tips 
Best answer:
Answer by Sugar Pie
Burgundy Beef Tips, Slow Cooker
Prep: 10 min., Cook: 4 hr.
Yield: Makes 6 servings
2 pounds beef sirloin tips, cut into 1-inch pieces
1 (8-oz.) package sliced fresh baby portobello mushrooms or your favorite sliced mushrooms
1 (10 3/4-oz.) can cream of mushroom soup
1/2 cup dry red wine
1 (1-oz.) envelope dry onion soup mix
1/8 teaspoon pepper
1. Stir together beef tips and remaining ingredients in a lightly greased 5-qt. slow cooker.
2. Cover and cook on HIGH 4 hours or until beef is tender, stirring once after 2 hours. Serve the beef tips over hot cooked egg noodles or rice tossed with parsley.
Note: Though we love the hands-off advantage of the slow cooker, this recipe works better when you can stay close by to stir it occasionally. Stirring prevents sticking and distributes ingredients evenly.
–Southern Living, DECEMBER 2007
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Crockpot Brown Sugar Chicken
2 lbs boneless, chicken pieces (I use breasts)
1 c. packed brown sugar
2/3 c. vinegar
1/4 c. lemon lime soda (Sprite)
2-3 T. minced garlic (I used 3 cloves)
2 T. soy sauce
1 t. black pepper
Place chicken in Crockpot. Combine remaining ingredients, pour over chicken. Cover, cook on low for 6-8 hrs.
Serve over rice or noodles.
To thicken sauce, combine 1 1/2 T. cornstarch with 2 T. of water and add to the Crockpot, cook on high for 30 minutes longer.
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Texas Oven-Roasted Beef Brisket
2 Tbsp chili powder
2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1½ cups beef stock
Preheat the oven to 350ºF. Trim brisket of majority of excess fat. Do not remove all fat (yet).
Make a dry rub by combining first 8 ingredients. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300ºF, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carving.
Now trim the fat off, and slice meat thinly across the grain. Top with strained juices from the pan.
–Paula Dean
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(Obviously, omit salsa in this recipe!)
Puffy tacos stuffed with ground beef
2 pounds of ground beef
1/2 onion chopped
3 cloves of garlic minced
3 jalapeno peppers chopped
1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of Mexican oregano
2 tablespoons of fresh cilantro
1/2 teaspoon of powdered cayenne pepper
1/2 cup of your favorite salsa
Salt and pepper to taste
1/4 cup of oil
1 tablespoon of lime juice
Heat oil in skillet on medium heat.
Throw in onions and peppers, and cook for about 10 minutes.
Add garlic, and cook for 2 minutes.
Add all the other ingredients except the lime juice, stirring occasionally until meat is brown.
Cover skillet, turn heat down to low, and simmer for about 20 minutes, stirring occasionally.
Stir in lime juice.
Puffy taco shells
Ingredients:
2 cups of masa harina
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil
Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa and serve immediately.
Makes 16 tacos.
–Homesick Texan blog
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You can make nearly everything without tomatoes. Just leave the tomato’s out of the recipe. Use nothing with ketchup, and for pasta use white sauces. You can certainly still have a red meat with pasta. Just sub it and see how it tastes.
Good Luck….that has to be really hard. So many things have tomato’s that we don’t realize.
TATER TOT CASSEROLE
2 lb ground turkey cooked, seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom
2 cans evaporated milk
2 cans cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour. Makes 2- 9”X13” pans
Modify to your family’s size.
You can make many kinds of casseroles without tomatoes. Tuna noodle would be one or just ground beef or ground turkey with some fried onions and a can of mushroom soup and this could be put over noodles or mashed potatoes. Can go with steak and potatoes or chops that are baked or fried. Most of my meals do not have tomatoes so I think it would be harder to find meals that call for tomatoes other than spaghetti for me.
There are so many choices. Instead of writing what you could make I’ll give you tomato substitutions.
Mexican food – salsa verde instead of red salsa; Mango salsa (dice super ripe mangos, onions, chili peppers & cucumber with a little sea salt) instead of pico; adobe & mole sauces instead of red gravy.
Italian food – cream, butter, or olive oil/herb sauces instead of tomato sauces; basil walnut pesto instead of bruschetta; creamy seafood orzo; paella.
Asian cultures do not traditionally use tomatoes so think beef stir fry, pepper beef, beef skewers in miso, garlic beef, orange beef, etc.
German dishes are not focused on tomato either so think sausage, grilled pepper & onion sandwiches, grilled bratwurst, schnitzel, beef pie, etc.
Here’s my favorite white sauce recipe that we keep around for white pizza (no tomato), days when we want creamy instead of tomato, etc.
1/4 C white wine
2 T chicken stock
1/4 C butter
2 T olive oil
5 cloves garlic, peeled, crushed & diced fine
2 T fresh basil or rosemary, diced fine
2 T garlic powder
1 t each white pepper, garlic salt, onion powder
1 dash lemon juice
1/2 C nonfat half n half or light whipping cream
3 T parmesan cheese (finely grated)
optional – 2 T scallions
Heat butter & olive oil at high heat. When butter melts, add basil/rosemary and garlic. Saute until just beginning to color. Add remaining ingredients except lemon juice, cheese and cream (1/2 & 1/2). Bring to a full boil, reduce heat to simmer, stirring constantly. When mixture reduces to coat the back of a spoon, drizzle in cream, stirring constantly. Remove from heat once incorporated. Add lemon juice & cheese. Stir. Serve over pasta, fish, chicken or on white pizza.
Any roast meat dinner with potatoes and veg
Sheppard’s pie,
lancashire hot-pot
cheese on toast
baked potatoes with fillings that don’t have tomato
spaghetti carbonara
liver and onions casserole with mash and veg
cauliflower cheese
chicken and chips
fish pie
fish and chips
These are just a few, just don’t add tomato to anything that you cook.
Honey-dipped Fried Chicken (and Buttermilk Waffles)
INGREDIENTS:
1 whole chicken cut into parts
6 large eggs
½ cup buttermilk
¼ cup honey
1 cup flour
1 tbsp seasoned salt
1 tbsp garlic salt
1 tsp cayenne pepper
1 tbsp salt
1 tsp pepper
2-3 cups vegetable oil
PROCEDURE
Cut and clean all chicken parts. Set aside in a bowl of ice water.
Place flour on a large plate and set aside.
Coat frying pan with vegetable oil, and heat over a medium flame.
Combine and briskly stir the eggs, buttermilk and honey until ingredients are
evenly mixed. NOTE: Mixture should have the same consistency as syrup.
Generously season both sides of chicken parts with salt, garlic salt, black
pepper and cayenne pepper.
Dip chicken into the egg and honey buttermilk batter and let excess batter dip
off.
Evenly coat the chicken in flour.
Fry the chicken for 8-10 minutes on each side or until chicken is golden
brown.
When done, place the chicken on a paper towel to absorb excess oil.