Remember those meals your mom used to make when you were a kid that you absolutely hated?
Liver and onions anyone? Yuck.
For me, that meal was pot roast. As a matter of fact–once when she made it when I was in 7th or 8th grade–I announced that I had given up eating red meat and therefore could not partake in the wretched pot roast. Imagine my surprise when that backfired on me the next night since my mom was serving grilled cheeseburgers. How disappointing.
Goodbye pepperoni and sausage pizza.
Goodbye BBQ ribs.
What was I thinking? I held my ground, though. I remained a chicken and turkey only eater for about 8 years. Then, with just one tentative nibble of a juicy cheeseburger, I was back to carnivore-land.
Since then, I realized my palate has changed…matured over time. When my mom made pot roast post college, not only did I like it–I LOVED it!! My mom made her pot roast the same way I assume many other moms made theirs: giant chunk-o-beef, dry onion soup packet, water. Fairly simple and straight forward.
However, I assume that most moms did NOT serve some bizarre warm stewed tomatoes with bread concoction alongside their pot roast…at least I don’t think they did. No one I know has ever even heard of this.
So today, when I was making my own Pinterest version of pot roast, I did a little investigating about this tomato dish. Apparently it’s really a thing. I always thought my mom or grandma had made it up out of necessity: too many cans of tomatoes + too much stale bread = world’s most peculiar side dish.
It’s called Gobbledygook. Really. I found a recipe for it here. It’s a southern dish so I am not really sure how this Chicago based family got their hands on this strange recipe. We make ours just a wee bit different but the idea is the same.
Now, I have to say, this stuff is pretty damn good. It’s as simple as can be and just reminds me of my mom. Growing up, though, my mom was the only one who would eat it. I remember my sister eventually enjoying it but that was about it. The first time I made it for my husband he was more than a bit suspicious of this stuff. Last night, though, I could hardly get a second scoop before he polished it off. An OJO tradition now a Bossenga tradition.
So, to accompany my Pinterest Pot Roast (recipe found here), I give you the Ojo Stewed Tomatoes with Bread–apparently otherwise known as gobbledygook. Keep in mind, I’ve been trying to eliminate packets from the pantry entirely. That being said, I have created my own version of a ranch dressing packet and italian dressing packet using herbs and spices for the roast (I’ll have more about that soon). Although I did use a gravy packet, next time I will use some beef broth thickened with a little roux instead.
Stewed Tomatoes with Bread
- 1-15 oz can diced tomatoes (can also use stewed or whole but will have to break them down while simmering)
- 3 tablespoons butter or margarine
- 3 tablespoons butter
- 2 slices white bread torn into pieces
- salt and pepper to taste
- Add all ingredients to a small sauce pan including the liquid from the tomatoes.
- Allow to simmer on low for 30-45 minutes.
- It will thicken while simmering.
- Be sure to break up the larger tomatoes while heating through.
- This serves best with pot roast or roast beef