Homemade stewed tomatoes from the slow cooker. Scroll down to see more tomato recipes.
Ingredients:
- 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
Preparation:
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.
Serves 6.
Recipe may be doubled.
More Tomato Recipes
Broiled Tomatoes with Parmesan Cheese
Fresh Tomato Soup
Scalloped Tomatoes
Tomato Salad with Endive
Tomatoes Vinaigrette
Tomatoes with Parmesan
Dot's Tomato Pie
Fire and Ice Tomatoes
French Fried Tomatoes
Marinated Tomatoes
Spinach-Stuffed Tomatoes
Stewed Tomatoes
Stuffed Cherry Tomatoes
Bea's Salsa
Carol's Salsa
Green Bean and Tomato Casserole
Stuffed Tomatoes with Rice
Tomato Sandwiches
Tomato Zucchini Fettucine
Whole Baked Tomatoes
Tomato Pudding
Tomato Gravy
Tomato Recipes Index
Side Dish Casseroles
Vegetable Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
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