Slow Cooker Stewed Tomatoes

Submitted by *Parsley*

"Use those nice big, red homegrown tomatoes!"

 

• Ready In: 8hrs 20mins
• Ingredients: 10
• Serves: 6

ingredients

• 8 large ripe tomatoes, homegrown is best
• 29.58 ml butter
• 236.59 ml chopped sweet onion
• 118.29 ml chopped celery
• 118.29 ml chopped green pepper
• 44.37 ml sugar
• 4.92 ml salt
• 1.23 ml white pepper
• 2.46 ml thyme
• 1 bay leaf

directions

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.

Reviews

[VegSocialWorker]

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!