My mother used to can whole tomatoes at the end of summer. When she made meat loaf, she poured a jar of tomatoes over the raw meat loaf, squishing the tomatoes a little before putting it all in the oven. After the meat was cooked, she fished out the tomatoes, cooked them down in a skillet, and made them into gravy using milk & cornstarch. That's one option. And I'll show you another. =^..^=
P.S. Creamed Tomatoes? See Step #7.
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- 28 oz
- can of whole tomatoes or 5-6 medium fresh tomatoes
- 1 c
- heaping tablespoon cornstarch
- salt & pepper, to taste
1The tomatoes have to be cooked down. If you're not going to put them in with the meatloaf, just cook them down in a skillet. Pour in the can of tomatoes & cut (or squish) them up. If you're using fresh tomatoes, peel & cut them into small pieces. You'll probably need to add a little water to get the fresh tomatoes started. Cook about 20 minutes or so on medium-low heat, stirring frequently.
2If you cooked the tomatoes with the meat loaf, fish them out and put them in the skillet with a little water. Heat to boiling.
3By this step, the tomatoes are cooked down, regardless of how you started them. Mom always added a little "juice" from the meat loaf pan to boost the flavor. That part is up to you.
5Add the cornstarch & milk mixture to the tomatoes in the skillet. Cook and stir until the tomato gravy thickens, just 2 or 3 minutes. Season with salt & pepper, as desired. If you want a smooth tomato gravy, use a hand blender. I've actually never fixed it that way, but I stand up for your right to do so.
7CREAMED TOMATOES: Actually, it's all pretty much the same, EXCEPT do not add any meat loaf "juice" and don't thicken as much as a gravy. (If it's too thick, just thin out with a little milk.) Delicious on biscuits or boiled new potatoes. This is also great over macaroni & cheese!