Sometime ago I reported eating out in an Italian restaurant and having to eat a dish packed with tomato and herbs. The dish seemed to be fine because it was fish, rather than meat.
I've now had the same experience again. We found a reasonably-priced Italian restaurant with a good variety of choices. The dish I chose was linguine and king prawn. I didn't expect it to have quite so much tomato in it - that wasn't advertised. But it was delicious, really tasty. And there have been absolutely no side-effects, zero side-effects. I did leave most of the chunks of tomato - but there was plenty in the pasta sauce also.
It helped no doubt I took a montelukast that day and also helped I was eating a sea-food meal. But after a Christmas season which was quite difficult - and that may have been down to drinking white wine - it's fun to enjoy a meal with strong tastes and suffer absolutely no after-effects.
Now, if I remember right, my last list suggested tomato was low in salicylate - not high and not zero. But I've avoided it as I've avoided onion (see a current discussion on this site), because it seemed strongly implicated when problems first started. I vividly remember that meal of celery and cherry tomato when I was on a near-starvation diet and how my mouth just swelled up. The allergy consultant was also impressed by that story.
And Italian food was strongly linked to my initial symptoms. My body could not handle spaghetti bolognese and pizza. So should I try to introduce more tomato into my diet?