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    You are in: Home / Recipes / Slow Cooker Stewed Tomatoes Recipe
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    Slow Cooker Stewed Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    *Parsley*'s Note:

    Use those nice big, red homegrown tomatoes!

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    Units: US | Metric


    1. 1
      Wash and core the tomatoes; place in boiling water for about 15 to 20 seconds, then immediately into ice water to cool quickly. Peel (they should peel easily after the boil/quick-cool).
    2. 2
      Cut tomatoes in wedges.
    3. 3
      Place tomato wedges in slow cooker. Top with all remaining ingredients; stir lightly to mix.
    4. 4
      Cover and cook on low for about 8 hours.
    5. 5
      Remove the bay leaf when cooking is done.

    Ratings & Reviews:

    • on September 19, 2006


      I'm so happy to come accross this recipe. I had 25 pounds of farm fresh organic roma tomatoes to process this weekend, and being able to cook down a bunch in the slow cooker opened up my stove for making and then canning salsa. I did not add the veggies or seasonings, just the tomatoes, a dash of olive oil, the bay leaf and a chopped onion as I will be making pasta sauce later with the cooked tomatoes. Thanks so much for the lovely idea and technique. A keeper for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Slow Cooker Stewed Tomatoes

    Serving Size: 1 (226 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 117.2
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 2.5 g
    Cholesterol 10.1 mg
    Sodium 434.8 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 3.6 g
    Sugars 14.2 g
    Protein 2.6 g

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