This weekend I did lots and lots tomato preserving. Having covered the basics, I moved on to “tomato butter” from the awesome canning blog, Food In Jars.
Here is the link.
Basically, you simmer and reduce 5 pounds of peeled and pureed tomatoes in a slow cooker for 18 hours.
Then you add:
1 1/3 c honey
1/2 c brown sugar
2 teaspoon cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/8 tsp cayenne
Zest of one lemon
2 Tablespoons bottled lemon juice
Put in jars and process in boiling water for 10 minutes.
So, I was telling my friend Tammy about this and she said, that would be great on meatloaf. Oh yeah, ….I thought back to the brown sugar and ketchup sauce my mom used to put on meatloaf.
Then, I decided to make mini-meatloaves. I love this little pan, I use it for bread usually, but it worked great for this.
I made a basic meatloaf with ground beef, bread, milk, eggs , parm and parsley
I put in my mini-loaf pan
Covered with bacon
Don’t you love where this is going?
Then, I topped with the tomato butter
These baked at 375 for about 45 minutes. We ate one, and I will freeze the rest.
Thanks Tammy! Great idea;)
I think the tomato butter will also be good on grilled fish or steak.
Oh, our friend Pat brought us homemade pesto and gazpacho. I am eating those tomorrow!