This time of year I can't imagine you wouldn't prefer to use tinned tomatoes (I recommend San Marzano's from Italy). In fact, unless it's high season for tomatoes, I still use the San Marzanos in cooking. They have a consistent and superior flavor to most supermarket tomatoes. If you're avoiding tomatoes, then I'd go with the roasted red peppers. Using green vegetables would remove the Provençal character of the dish.
Allergic, don't like, don't have?
If you want something red, use grilled peeled red peppers, maybe buzzed up with some olive oil or broth.
If it doesn't have to be red, you might cook and puree some watery vegetable like greens or celery (not starchy ones(.
In either case, to complete the dish you might want to add some acid or some more acid (lemon juice, vinegar, wine) to replace that sharpness lost from the tomatoes.
At least in the Northern Hemisphere, you are better off using canned tomatoes over fresh tomatoes in January. The fresh ones in the dead of winter are utterly insipid.
Red peppers will approximate the color but will lack the acidity of tomato. I would add some lemon juice as Nancy suggests below.
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If you want something red, use grilled peeled red peppers, maybe buzzed up with some olive oil or broth.
If it doesn't have to be red, you might cook and puree some watery vegetable like greens or celery (not starchy ones(.
In either case, to complete the dish you might want to add some acid or some more acid (lemon juice, vinegar, wine) to replace that sharpness lost from the tomatoes.
Red peppers will approximate the color but will lack the acidity of tomato. I would add some lemon juice as Nancy suggests below.