Zutaten für Slow Cooker Stewed Tomatoes
- 2 lbs ripe tomatoes
- Butter
- 1 medium onion, chopped
- Celery
- Green Pepper
- Sugar
- 1/2 teaspoon salt
- White Pepper
- Thyme
- 1 bay leaf
- 2 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
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Zubereitung von Slow Cooker Stewed Tomatoes
- Wash and core approximately 2 lbs of ripe tomatoes.
- Blanch the tomatoes: Bring a pot of water to a boil. Carefully add tomatoes and cook for 15-20 seconds. Immediately transfer to an ice bath to stop the cooking process.
- Once cool enough to handle, peel the tomatoes.
- Cut the peeled tomatoes into 1-inch wedges.
- Place the tomato wedges in your slow cooker.
- Add 1 medium onion, chopped; 2 cloves garlic, minced; 1/2 cup chopped fresh basil; 1/4 cup olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; and 1 bay leaf to the slow cooker.
- Gently stir to combine all ingredients.
- Cover and cook on low for 8 hours, or until the tomatoes have softened and released their juices.
- Remove the bay leaf before serving. Taste and adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
57g
Fat
12g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Condiments Etc Side Dishes Vegetables Vegetarian Crock Pot Slow Cooker Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Onions Peppers Tomatoes Equipment Presentation Served Hot
