Ingredients for 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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How to Make 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