Braised Tomato Topping

163 Paleo Slow Cooker Recipes makes 2 cups

• Ready In: 6 hrs 10 mins
• Yields: 2 cups

Ingredients

• 1⁄4 cup olive oil, divided
• 1 (28 ounce) can diced tomatoes, drained
• 2  garlic cloves, minced
• 2  teaspoons dried oregano
• 1⁄2 teaspoon sea salt
• 2  tablespoons  chopped parsley

Directions

1. In slow cooker, place 2 tablespoons of the olive oil and swirl to coat bottom. Add tomatoes, sprinkle with garlic, oregano and salt.
2. Drizzle with remaining olive oil. Place a piece of parchment over the tomatoes, pressing down and extending up the sides so that it overlaps the rim.
3. Cover and cook on low for 6 hours, until mixture is hot and bubbly. Lift out parchment and discard. Stir in parsley and season with pepper to taste.