Eat Tolerant: low-histamine sauces without tomato or soy

Eat Tolerant stands for low-histamine cooking: a food blog that became sauces you will only find here.

Eat Tolerant is Jessica. On her food blog eattolerant.de (in German) and on Instagram as @eat_tolerant, she shares simple recipes for low-histamine cooking. Two ingredients come up again and again: tomatoes and soy sauce. Jessica developed her Basic sauces to fill exactly these two gaps.

We make the sauces in small batches with a short list of ingredients. Basic Paprika is seasoned with Vinberg verjus instead of vinegar. Both sauces are lab-tested low in histamine, and you can only get them from us.

Basic Paprika is the alternative to tomato sauce for pasta, pizza and stews.

Red pointed peppers are cut by hand, cooked down in small batches with potatoes, rapeseed oil and rock salt, and gently soured with Vinberg verjus instead of vinegar. Use the sauce 1:1 like passata, also for soups, bakes and Bolognese.

For your pantry: the value pack gives you 12 jars for the price of 11.

Basic Asia is the alternative to soy sauce for the wok, marinades and dressings.

Coco aminos made from just three ingredients: coconut blossom nectar, water and sea salt. Not fermented, no soy and no wheat, fruity and savoury with a subtle sweetness. Use Basic Asia 1:1 like soy sauce, for vegetables, rice, fish and meat or to season soups.

Both sauces are free from preservatives, gluten-free, vegan and lab-tested low in histamine. How well individual ingredients are tolerated varies from person to person.