Crock-Pot Homemade Stewed Tomatoes

We had a ton of tomatoes and I knew they would go bad if I did not do something with them, so I decided to make stewed tomatoes to freeze and use later this Winter when we make lots of stews and soups.

Homemade stewed tomatoes from the slow cooker. Revised from the OP here.


  • 10 Ripe Tomatoes
  • 2 tablespoons margarine
  • 1 large onion, chopped
  • 1 Stalk Celery, chopped
  • 1 Green Pepper, Chopped
  • 3 tablespoons sugar (more or less)
  •   2 bay leaves
  • 3 pinches of sea salt
  •  pinch of pepper


Blanch the Tomatoes: Get a large pot of boiling water going and a bowl of ice water ready. Cut off the stem from the tomatoes. Place the tomatoes a few at a time into the boiling water for 15-20 seconds, then place into the ice water to cool;  immediately peel skin from the tomatoes.

Cut the tomatoes into wedges and place into Crock-Pot with the onions, bell pepper, celery, salt, pepper, sugar, and bay leaves; stir mixture.   Cover and cook on low approximately 8 hours. Remove bay leaves. When cooled, separate into plastic bags to freeze for later use in recipes such as Cowboy Stew, Chili, or a recipe of your choice.

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