Slow Cooker Stewed Tomatoes Recipe

Transform garden-fresh tomatoes into a rich, flavorful stew! This slow cooker recipe uses plump, juicy tomatoes to create a sweet and savory side dish or sauce perfect for pasta, pizza, or as a delicious accompaniment to grilled meats. Easy to make and bursting with summery goodness!

Prep Time 20 mins
Cook Time 500 mins
Calories 117.2 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Slow Cooker Stewed Tomatoes 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Slow Cooker Stewed Tomatoes

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How to Make Slow Cooker Stewed Tomatoes

  1. Wash and core approximately 2 lbs of ripe tomatoes.
  2. 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.
  3. Once cool enough to handle, peel the tomatoes.
  4. Cut the peeled tomatoes into 1-inch wedges.
  5. Place the tomato wedges in your slow cooker.
  6. 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.
  7. Gently stir to combine all ingredients.
  8. Cover and cook on low for 8 hours, or until the tomatoes have softened and released their juices.
  9. 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