Slow Cooker Stewed Tomatoes
Prep Time: 10 minutes mins
Cook Time: 3 hours hrs
Total Time: 3 hours hrs 10 minutes mins
Easy slow cooker stewed tomatoes recipe, homemade with simple ingredients. Full of fresh tomatoes, green peppers, celery, onion and Italian herbs.
Yield: 4 Cups
- 2 pounds Tomatoes, Any variety of your choice, Washed
- 1 Green pepper, Diced or finely chopped
- 1/2 cup Celery , Diced
- 1 Onion, Finely chopped, Medium size
- 3 cloves Garlic, Finely minced
- 1 tsp Ginger , Freshly grated
- 1-2 tsp Italian seasoning, Adjust according to your preference
- 1 tsp Paprika
- 1/4 tsp Red chili flakes, Optional
- Salt, To taste
- Pepper, To taste
- 1 Bay leaf
- 1 tbsp Fresh basil, Washed, Patted dry, Finely chopped
Add tomatoes to boiling water and cook for 2 minutes.
Transfer tomatoes quickly to an ice bath for about 1 minute. This allows them to stop cooking.
Remove tomato skins and roughly chop them. Remove/ discard the stem portion.
Add these softened skinless tomatoes to a large crockpot (6 quart or larger).
Add green pepper, celery, onion, garlic, ginger, Italian seasoning, paprika, red chili flakes, salt, pepper, bay leaf.
Mix until combined.
Cover and cook on High heat for 3-4 hours or until all the veggies are softened.
Turn off heat and mix in fresh basil and discard bay leaf. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days and reheated in the microwave or stovetop.
Calories: 67kcal, Carbohydrates: 15g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 26mg, Potassium: 697mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2377IU, Vitamin C: 58mg, Calcium: 52mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Calories: 67
Author: Abeer Rizvi