Slow Cooker Italian Stewed Tomato Recipe

Saturday, May 30, 2020
Slow Cooker Italian Stewed Tomatoes are not only delicious but this is the easiest recipe you will ever find to make them from scratch.

Of course, if you're in a hurry for them, I included the stovetop method at the end as well.

In the summer I hate turning on my stove, so I just love using my slow cooker for this recipe, set it, and forget it.

This is a great recipe to have ahead of time before the crops are plentiful, so save this one you and keep it on hand, printed out.

I never even use canned anymore as these even freeze well and so easy to make.

You can use them in so many recipes like stews, on top of burgers instead of ketchup, over Italian garlic bread, in stews, in Spanish rice, on top of fish or steaks.

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.

Once you see how easy these are to make and the fresh taste you will never buy canned stewed tomatoes again.

They really taste great as a side dish too!

Scroll down to the recipe card to print the directions.

this is how to make stewed tomatoes in a slow cooker

Using Freshly Made Stewed Tomatoes

I can’t think of anything more versatile and delicious than these tomatoes freshly made in summer when they are in abundance.
Use them as a side dish, over rice, tossed with pasta, on top of fish, dressing a rib-eye steak, a pot of chili or stew, baked with eggs, and spooned on top of zucchini squash.
If you puree it slightly chunky it can also be used as a salsa!
I love using this as a freshly made salsa dip, there are so many ways to serve this delicious tomato recipe.
There is no easier way than using a slow cooker, set it and forget it!

pureed tomatoes

Ingredients You Will Need

scroll to the recipe card for exact measurements

  • ripe plum tomatoes in thick slices or beefsteak ( like tomatoes with more pulp and use plum)
  • extra virgin olive oil
  • medium onion, minced
  • minced garlic
  • chopped celery
  • chopped green pepper
  • sugar
  • fresh chopped basil
  • oregano
  • salt
  • pepper
  • pinch of cayenne pepper for heat is optional

this is the ingredients in stewed tomatoes cooking in a slow cooker

Recipes We Love Stewed Tomatoes In

Italian Merlot Chili
Baked Fish
Mom's Burgers

Tomatoes To Use:

  1. Beefsteak
  2. Vine
  3. Plum

Stovetop Method

This can be done on the stovetop method also if you don't have a slow cooker.

  1. Bring a large pot of water to a boil and prepare an ice bath.
  2. Blanch tomatoes in the boiling water for 1 minute and immediately transfer to an ice bath.
  3. Remove the peels from the tomatoes. I place mine in a food processor and just pulse until desired chunkiness.
  4. Heat oil in a large stockpot. Add the peppers and onions. Cook until softened. Stir in the sugar, garlic, tomatoes, oregano, and basil.
  5. Simmer for around 25 minutes. Season with salt and pepper to taste. Cool.
  6. Transfer to an airtight container and store in the refrigerator for up to 1 week or freeze.

Other Methods of Cooking:

  1. Stovetop above instructions
  2. Slow Cooker see the recipe card
  3. Oven Method: place in Dutch oven pot and bake on 400 degrees for 35 minutes.
  4. Note: For Instant Pot users, follow the instructions for pressure cooking mode.

Slow Cooker Italian Stewed Tomatoes

Slow Cooker Italian Stewed Tomatoes

Yield: 4 cups
Author: Claudia Lamascolo
Prep time: 15 MCook time: 8 hourTotal time: 8 H & 15 M
These stewed tomatoes are so simple. Tomatoes in season are perfect whether it's beefsteak or plum tomatoes, these are delicious in a bowl topped with cheese, added to stews, pizza or topping rice and pasta! A versatile start to something great every time!


  • 10 ripe plum tomatoes or beefsteak variety in thick slices
  • 2 tablespoons extra virgin olive oil
  • 2 sprigs of fresh chopped parsley
  • 1 medium onion, minced
  • 3 tablespoons minced garlic
  • 3/4 cup finely chopped celery
  • 1/2 cup  diced green pepper or any other color very small pieces
  • 1 tablespoon sugar
  • 3 or 4 fresh basil leaves
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Optional: Add a few pieces around 1/4 teaspoon  fresh rosemary
  • for those who love heat add 1/4 teaspoon red pepper flakes or more to taste


  1. Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. 
  2. Cut tomatoes in very thick slices or put in the food processor to pulse twice. 
  3. Add to the slow cooker,  with all the vegetables and seasonings, combine all ingredients. 
  4. Cover and cook in the slow cooker on low 8-9 hours. 
  5. This can be done in the instant pot or stovetop also.
  6. Serve as a side dish for soups, stews, over rice or pasta, and any other recipes.
  7. These freeze perfectly in a portion in freezer bags for up to 8 months.
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More Slow Cooker Recipes

Slow Cooker Asian Chicken and Broccoli

Slow Cooker Best Ever Boston Butt

Slow Cooker Cranberry Glazed Meatballs

Disclosure: This recipe was posted in 2016, edited and re-published in 2020.

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