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Slow cooker Stewed Tomato Recipe



I love using fresh tomatoes in stews all year long. This time of the year and end of summer you can usually find plum tomatoes very inexpensive and in abundance. Some of you are lucky enough to grow them yourself. I had two beautiful plants bloom this year and got enough tomatoes to make my first batch of stewed tomatoes. Easy as can be and I freeze most of them until winter comes. Enjoy!








Slow cooker Stewed Tomato Recipe

6 to 8 ripe plum tomatoes in thick slices
2 tablespoons extra virgin olive oil
1 medium onion, minced
2 tablespoons minced garlic
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges or put in food processor to puree. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. 

Serve as a side dish, use in stews, Mexican meals or freeze in portions for soups or other recipes.

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