Nightshade intolerance:

 The common symptoms seen in nightshade intolerance are tissue inflexibility – causing headaches, constipation, joint stiffness and pain, sometimes high blood pressure – and also often eczema and possibly some neurological disorders. The nightshade family (Solanaceae) of plants contain solanine, a glyco alkaloid which is more toxic to some people than others. Those who are sensitive to it can’t eat potatoes, tomatoes, sweet and hot peppers, and aubergines. Don't forget crisps, other potato snacks, gluten free flour - read labels carefully.

You can eat sweet potatoes, parsnip, swede, squash etc all of which can be roasted, mashed, boiled – just like potatoes.

Avoid nightshades completely for 3 months and then cautiously try a little – your own personal tolerance levels may allow you to eat them very occasionally, although often this can be life long. For most people the symptoms of nightshade intolerance could take three months to start improving, it can be a slow process, although ezcema usually clears up quickly.


Nomato ketchup

450g carrot puree (cooked in boiling water, drained and pureed)

30g lemon juice

200g apple conc 70% or 130g sugar plus 50ml water

25g water

20g beetroot juice (or to get the right colour)

15g salt

7g onion powder (optional)

2g ketchup spice mix (see below)

ketchup spice mix

2tsp cinnamon

2 tsp garlic powder

½ tsp nutmeg

½ tsp white pepper

½ tsp clove powder


for baked beans: add ketchup to haricot beans ( ready cooked or soak and cook them yourself) and bake in the oven for 30mins at 150C or on the hob.

For pasta sauce: use the basic mix, without the spice and onion powder. Saute onions and garlic, plus any veggies and add the basic mix plus herbs and seasoning to taste.


Also see


or you can buy Ally's no tomato sauce


Also try these two substitutes:

Umeboshi paste is made from a tart Japanese plum that is pickled in brine and then ground to paste. It is incredibly salty, and though it looks expensive, one little tub of this will take you months to finish off (and it keeps for years in the refrigerator). Umeboshi paste provides a bit of the texture cooked or reduced tomato products provide, as well as all of the zing and near-sweetness tomatoes have. Stir a little (meaning maybe half a teaspoon) into any recipe that would otherwise have tomatoes (cooked recipes are better, but I've stirred some into mango salsas), and taste to see if you want more. Reduce the salt in the recipe by a little. If you really, really can't find it, you can use a little umeboshi vinegar (which is easier to find, but not as good a tomato replacement) in its place.

Tamarind concentrate may also seem a little expensive, but a little goes a long way, and though you should keep it in the fridge once you open it, this too will last forever. (I have used tamarind that has sat in a fridge for about a year. The sugar in it crystalizes around the edge a little, but it was fine to eat.) It resembles molasses in appearance, but is much much tarter. It has a little sweetness to it, but is mostly sour. Any time a recipe calls for tomato paste, I use at least half tamarind paste to make up for it, because it resembles tomato paste in terms of taste in a recipe.

Taken from:


Christine Herbert