Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

Use those nice big, red homegrown tomatoes!

Ingredients Nutrition


  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. Cut tomatoes in wedges.
  3. Place tomato wedges in slow cooker. Top with all remaining ingredients; stir lightly to mix.
  4. Cover and cook on low for about 8 hours.
  5. Remove the bay leaf when cooking is done.
Most Helpful

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!

VegSocialWorker September 19, 2006