Beautiful Crockpot Stewed Tomatoes

Sunday, September 18, 2011

Crockpot stewed tomatoes with onions and green bell pepper
My tomatoes vines are done producing for this season.  It makes me feel kind of sad really.  So for my last tomato hurrah of the season, I tried a new recipe for crockpot stewed tomatoes.

Now my original intention was to can these stewed tomatoes along with the whole raw packed tomatoes and juice my mother-in-law Kay and I created last weekend.  But according to pickyourown.org, stewed tomatoes require pressure canning, a device that Kay does not own.

I've been researching pressure canners, but they can be quite expensive.  Plus I am not convinced that canning is something I can do on my own.  I want to do more canning next year, but I think for now this sick chick will do so with help.

Here is the recipe I used:

Crockpot Stewed Tomatoes

2 TBSP olive oil
1 medium onion, coarsely chopped
1 medium green bell pepper, seeded and finely chopped
10 large tomatoes, cored and cut into wedges
3 TBSP brown sugar
sea salt and freshly ground pepper to taste

Combine all the ingredients into a 5 to 7 quart slow cooker. Cover and cook on LOW for 8 hours or until tomatoes are tender.

I am pleased with the results of my crockpot stewed tomatoes.  I packed them into pint Ziploc containers and froze them for use later. According to the recipe I used, they can be stored in the freezer for up to 6 months.

All packed up and ready for the freezer
My recipe is based on All-American Stewed Tomatoes from Slow Cooker: The Best Cookbook Ever, which you can find at Barnes & Noble.com.



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