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Stewed Tomatoes

User Rating 5 Star Rating (2 Reviews)


Stewed Tomatoes
These homemade stewed tomatoes are a snap to prepare and cook in the slow cooker, and they are so much better than canned.


  • 6 to 8 ripe tomatoes
  • 2 tablespoons margarine
  • 1 medium onion, thinly sliced
  • 3/4 cup chopped celery
  • 1/2 cup chopped green pepper
  • 3 tablespoons sugar (more or less)
  • 1 small bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes.
Serves 6.
Recipe may be doubled.


User Reviews

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 5 out of 5
Awesome!, Member kristinekania

Very easy, EXTREMELY tasty results; flavor was comparable to Del Monte's stewed tomatoes. I added a fresh jalepeno pepper for some kick, and, because I started this at noon and didn't want to eat dinner at 8 pm, I cranked the crock pot up to HIGH for 4 hours, then LOW for 2 hours. I had never used the boiling water/ice water method of peeling tomatoes before; it worked like magic. Doubled the recipe and froze the leftovers.

29 out of 30 people found this helpful.

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