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I agree with the people who say it depends on the recipe. I'm going to expand a little on what has already been said. Tomatoes are acidic but slightly sweet, and of course add some red color and (depending on the juice) maybe some thickness to a sauce or broth. Tomatoes (and their juice) can be pretty distinctive, so you shouldn't expect any substitution ...


2

Red peppers are a great substitute for tomatoes. "Ajvar" is a red pepper paste (originally from Serbia), and it works well, e.g. as a pizza sauce. Or you can easily blend or juice the peppers yourself.



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