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

a basket of tomatoes

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 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

this is how to make stewed tomatoes in a slow cooker

Tomatoes To Use:

  1. Beefsteak
  2. Vine
  3. Plum

these are blanched tomatoes cooling

Stovetop Method

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

Bring a large pot of water to a boil and prepare an ice bath.

Blanch tomatoes in the boiling water for 1 minute and immediately transfer to an ice bath.

Remove the peels from the tomatoes. I place mine in a food processor and just pulse until desired chunkiness.

Heat oil in a large stockpot. Add the peppers and onions. Cook until softened. Stir in the sugar, garlic, tomatoes, oregano, and basil.

Simmer around 25 minutes.

Season with salt and pepper to taste. Cool.

Transfer to an airtight container and store in the refrigerator for up to 1 week or freeze.

Slow Cooker Stewed Tomatoes

Slow Cooker Stewed Tomatoes

Yield: 6
Prep time: 15 MCook time: 8 hourTotal time: 8 H & 15 M
This is how to make stewed tomatoes in a slow cooker for stews, chili, on top of meats or fish all summer long using fresh tomatoes.


  • 6 to 8 ripe plum or beefsteak tomatoes in thick slices ( I prefer plum but use any kinds you want)
  • 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
  • 1/4 cup fresh chopped basil
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch of cayenne pepper for heat is optional


  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 wedges or put in the food processor to puree. In a slow cooker, combine all ingredients.
  3. Cover and cook on low 8-9 hours. Remove bay leaf.
  4. Serve as a side dish, use in stews, Mexican meals or freeze in portions for soups or other recipes.
  5. Store up to 1 week in the refrigerator in airtight containers or freeze.
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a basket of tomatoes

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

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