For some, ripe tomatoes are a synonym for warm summer days and delicious meals. Yet for all of their fanfare, tomatoes are not beloved by everyone. Growing up I disliked tomatoes, in any form. I would scrape off the red sauce on my pizza and put the toppings back on. And Heaven forbid, if ketchup got near my food. Spaghetti with red meat sauce was a favorite of my little brother but I wanted just plain noodles. My mom, bless her heart, tried to accommodate me but she was not going to make a separate dish just for me.
Now, I like raw tomatoes. Sweet cherry tomatoes are the best and vine ripened from the garden are a must. I use tomatoes for a lot of things I eat, but tomato sauce is something I have to use sparingly or I can’t eat it. I only like certain pizza brands and always request light sauce. At Mac and Bob’s, I always get a calzone because the red sauce comes on the side. I never dip mozzarella cheese sticks in marinara sauce. I still dislike ketchup and use mustard for my French fries. I feel so weird.
While there might not be any hard statistics available, most people know someone who has a serious aversion to raw tomatoes. Sometimes a cooked vegetable tastes very different than a raw vegetable, the cooking process can really change both the flavor or texture. What’s even more peculiar is that many avowed raw tomato haters can handle eating them in a sauce or when cooked. It turns out there’s a possible chemical culprit behind this striking distaste. The secret to extreme tomato revulsion may be due to high levels of glutamate, the compound primarily responsible for creating umami flavor. Umami is one of five taste categories, alongside sweet, sour, salty, and bitter, and is best described as the savory taste found in many cooked meat dishes. While glutamate is present in many fruits and vegetables, tomatoes have far higher levels, giving them a meaty, acidic taste that’s not found in other veggies.
It should also be noted that tomatoes are one of the most allergenic vegetables. In some cases, adverse reactions to the taste of a tomato could just be the result of an allergy. However, large servings of tomato products—like tomato sauce—can cause an inflammatory bowel syndrome (IBS)-like reaction. Some people who seem to react to tomatoes find they are actually sensitive to nightshades. Common nightshades include tomatoes, potatoes, peppers, eggplants, blueberries, tomatillos, and paprika.
I got used to jarred spaghetti sauce. My friends tell me the jar versions are bland and maybe that’s why I now like them. I also have tried nomato sauce, a vegan, nightshade-free and tomato free, red sauce that’s good on pasta and pizza. So, this week’s recipes are for a one-pot creamy beef, garlic butter pasta and a nomato sauce recipe if you can’t find it in the grocery store.
One-Pot Creamy Beef and Garlic Butter Pasta
Ingredients
- 1 lb ground beef
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 ounces pasta (penne or spaghetti works well)
- Fresh chopped parsley, for garnish
Directions In a large pot, melt the butter over medium heat. Add the ground beef, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Add the garlic and onion, and cook for another 2 minutes, until fragrant and softened. Stir in the Italian seasoning, salt, and pepper. Pour in the beef broth and bring it to a simmer. Let it cook for about 5 minutes to reduce slightly. Add the heavy cream and Parmesan cheese. Stir to combine until the sauce thickens and becomes creamy, about 3-4 minutes. Add the uncooked pasta to the pot, ensuring it’s covered by the sauce. Add a little extra water or broth if needed. Cover the pot and cook the pasta according to the package instructions (usually about 8-10 minutes), stirring occasionally. Once the pasta is tender and the sauce is creamy, remove the pot from the heat. Garnish with fresh chopped parsley and serve hot. Variations: Spicy Kick: Add red pepper flakes or a dash of hot sauce for extra heat. Mushroom Addition: Sauté mushrooms with the onions for added depth. Cheesy Upgrade: Mix in shredded mozzarella for an extra cheesy version. Vegetable Boost: Stir in spinach or peas for a nutritious touch.
NOMATO Sauce
Ingredients
- 1.5 TBSP extra virgin olive oil
- 1 large onion, diced
- 5 cloves garlic, sliced
- 1 cup carrot, diced (about 2 medium sized carrots)
- 1 cup celery, diced
- 1 cup butternut squash, cubed
- 1 medium sized beet, finely cubed
- 1 tsp thyme (dried or fresh)
- 1 tsp basil (dried or fresh)
- 1 tsp oregano (dried or fresh)
- 1 tsp rosemary (dried or fresh)
- 2 tsp sea salt
- 1/4 cup red wine vinegar
- 1 tsp honey or maple syrup for vegan
- 2 cups water
Directions In a large stock pot, add olive oil and heat on medium heat. When the oil is hot, add onion, garlic, carrot, celery and squash and sauté 4-5 minutes, stirring frequently. Add a splash of water if necessary to keep from sticking. Once onions begin to become translucent, add in beets, salt and dried herbs and sauté 1-2 minutes. Next, add in red wine vinegar and cook a couple minutes to allow the vinegar to evaporate. Finally, add in water and honey or maple syrup. Bring to a low boil, reduce heat and cover. Simmer on low for 30 minutes or until carrots, beets and squash are soft. Once your veggies are soft, remove from heat and allow everything to cool. Blend ingredients into a smooth sauce using an immersion blender or carefully transfer to a blender. Season with salt as necessary once blended. Lasts about a week in the fridge or several months in the freezer.
