Slow Cooker Stewed Tomatoes
Slow cooker stewed tomatoes offer a perfectly seasoned blend of vegetables and tomatoes, superior to store-bought canned versions.
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Instructions
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Bring a large pot of water to a boil; prepare an ice bath in a separate bowl.
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Core tomatoes, then blanch them in boiling water for 15-20 seconds. Transfer blanched tomatoes to the ice bath to cool quickly.
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Peel the cooled tomatoes and cut into wedges.
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Add tomato wedges to the slow cooker along with butter, sliced onion, celery, green bell pepper, sugar, bay leaf, and season with salt and pepper.
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Cover and cook on low for 6 to 8 hours.
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Remove the bay leaf before serving. Garnish with parsley if desired.