Naked Science Forum
General Discussion & Feedback => Just Chat! => Topic started by: Don_1 on 20/06/2012 11:03:43
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It seems that every time we eat something of Mediterranean origin, such as spag boll, lasagne, moussaka and so on, or many other dishes which require a vegetable sauce, its the faithful old tomato which forms the basis of the sauce. OK, so tomatoes are fruits, not vegetables, but they seem to be the only thing that fits the bill. Most vegetables would need copious added water to make a viable stock or just can't do the job at a cost or flavour which rivals the tomato and other fruits are just too, well, fruity. Would you really fancy a spag boll doused in sweet sticky orange juice or bitter mouth drying lemon juice? Nope, the tomato seems to fit the bill to a tee, not too sweet, not too sour, not too wet, not too dry and just seems to lend itself to savoury and herby dishes and at a reasonable price to boot.
But suppose you don't like tomato? Or just a tad fed up with it? Are you destined to never sample the delights of Canelloni? Are you confined to eating dry Bursa Kebab?
The jolly old tom is a faithful and versatile culinary ingredient as well as being a stand alone drink and salad essential, but is there a substitute for them? Something which would match them on sweetness, wetness and the all important cost.
Any ideas?
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Kelp?
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Isn't that going to be a tad on the salty side, not to mention pricey.
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I find that when cooking I can often leave out one ingredient, and still get a tasty treat.
Although, I would imagine a tomato sauce without the tomatoes would be like a PB&J sandwich, hold the bread.
One can make a pizza without tomatoes, and it still comes out quite good.
One can have spaghetti with a white sauce, or perhaps simply butter + Parmigiano.
Did you read about the chemical analysis of tomatoes?
http://www.thenakedscientists.com/HTML/content/news-archive/news/2575/
http://www.thenakedscientists.com/HTML/content/interviews/interview/2111/
So, could you make an artificial tomato?
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This double-barreled TV chef is rather [too] keen on beetroot ...
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/chocolate-and-beetroot-ice-cream-recipe (http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/chocolate-and-beetroot-ice-cream-recipe)
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Those of us in the nether regions frequently substitute turnip (no, not those wimpy white and purple things - real turnips - the kind you carve into a lantern for Halloween)
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Those of us in the nether regions frequently substitute turnip (no, not those wimpy white and purple things - real turnips - the kind you carve into a lantern for Halloween)
you are Baldrick and I claim my five pounds!
Even the biggest neeps are a bit wee for jack o lanterns (and I imagine a devil to carve) are you sure you not confusing them with the barely edible bright orange pumpkin?
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Kelp?
lol...
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Isn't that going to be a tad on the salty side, not to mention pricey.
Since when has kelp been pricey? send me a stamp and I'll post you some..lol...
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In all seriousness if you have no tomatoes try sweet peppers, pumpkin or marrow.