tomato gravy

How To Make tomato gravy

• 
  Step 1
  The 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.
• Step 2
  If you cooked the tomatoes with the meat loaf, fish them out and put them in the skillet with a little water. Heat to boiling.
• Step 3
  By 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.
• 
  Step 4
  Stir the heaping Tablespoon of cornstarch into the milk & mix well.
• 
  Step 5
  Add 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.
• 
  Step 6
  Serve over meat loaf and mashed potatoes. =^..^=
• Step 7
  CREAMED 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!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!