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Slow Cooker Stewed Tomatoes
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- #23273
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
8 large ripe tomatoes
2 tablespoons butter or margarine
1 medium onion, thinly sliced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 teaspoon sugar
1/2 teaspoon dried basil
1 small bay leaf
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped parsley
2 cloves garlic, chopped
directions
Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds. In crock-pot, combine all ingredients except parsley. Cover and cook on low 8 to 10 hours.
Remove bay leaf. Sprinkle top with parsley. Note: Recipe can be doubled and still fit in a 3 1/2 quart crock-pot
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
82 calories, 4 grams fat, 11 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
cooked halfway through then canned.. best lasagna sauce ever!!
September 7, 2009
A delicious way to use up end of season tomatoes. This was a big hit at our Labor Day cookout.