Coming back to Dallas from a weekend in The Hill Country, we stopped for lunch at a cafe and antique mall in a former lumber yard in Johnson City. I ordered a plate lunch special with meatloaf, stewed tomatoes and something that wasn't very memorable. The tomatoes were off the charts wonderful. Sweet and savory with an under-layer of heat. I came straight home and made up a batch before I forgot the flavor mix. The recipe that follows pretty well nails it. This recipe is going to become my standard accompaniment for meat loaf. I have decided that what I want to go with it is mashed sweet potatoes. Those 3 together will suit one another just fine.
Johnson City Lumber Yard Stewed Tomatoes
Drain the juice off a large can of diced tomatoes. Reserve the tomatoes. Put the juice into a pan on medium heat and reduce. You will need to watch it because tomatoes have an unhappy way of scorching...so, stir the juice every few minutes. When the juice has been reduced by half, add the tomatoes and 3 heaping Tbsp of brown sugar (I used brown sugar Splenda and it was just fine), 1 Tbsp white wine vinegar, 1/8 tsp cinnamon and just a trace of cayenne. Return to the heat and allow flavors to mix. Serve and enjoy.
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