Thank you. I will try this.
We don’t even buy the big grocery tomatoes anymore. We get the little vine-ripened ones, which are tolerable.
I’ve noticed that recipes that involve peeling the tomato by dunking it in boiling water for a minute, and then immediately putting it in ice water, make grocery store tomatoes better; it seems that the slight ‘cooking’ brings out more flavor.
-JT
I have colitis and found that tomato skins and my gut are not friends. If I want tomatoes I have to do that to peel them easier. My aunt would take the back of a knife and *rub* it all over (sort of like peeling it with the back of the knife) and then peel it. I never had any luck doing that. I always buy the vine ripened ones, too just because they look healthier than the others.
Good luck with your meat loaf! I think I’ll mess around with the different recipes/hints.
We buy the tomatoes on the vine type, still grown in a hothouse but better than loose tomatoes. I hope you like them. I have 5 tomatoes to fix this way tomorrow. :)