Steamy Tomato Sipper Slow Cooker Recipes

SLOW-COOKED TOMATOES

This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance

Provided by Gordon Ramsay

Categories Dinner, Lunch, Side dish, Supper

Time 3h

Number Of Ingredients 6

Slow-cooked tomatoes image

Steps:

Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.

Ingredients

6medium-sized vine tomatoes
2 garlic cloves
thyme or rosemary leaves
sherry vinegar
balsamic vinegar
olive oil

SLOW COOKER CREAMY TOMATO SOUP

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

Provided by faithloren

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 3h30m

Yield 8

Number Of Ingredients 10

Slow Cooker Creamy Tomato Soup image

Steps:

Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
Puree the soup using an immersion blender.
Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g

Ingredients

1 tablespoon extra-virgin olive oil
2 onions, sliced
2 cloves garlic cloves, smashed and peeled, or more to taste
2 (28 ounce) cans Italian-style plum tomatoes, drained
4 cups vegetable broth
1 (28 ounce) jar tomato sauce
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon white sugar
2 cups half-and-half

SLOW COOKER STEWED TOMATOES

Make and share this Slow Cooker Stewed Tomatoes recipe from Food.com.

Provided by Parsley

Categories Onions

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Slow Cooker Stewed Tomatoes image

Steps:

Wash and core the tomatoes; place in boiling water for about 15 to 20 seconds, then immediately into ice water to cool quickly. Peel (they should peel easily after the boil/quick-cool).
Cut tomatoes in wedges.
Place tomato wedges in slow cooker. Top with all remaining ingredients; stir lightly to mix.
Cover and cook on low for about 8 hours.
Remove the bay leaf when cooking is done.

Nutrition Facts : Calories 117.2, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 434.9, Carbohydrate 19.4, Fiber 3.7, Sugar 14.3, Protein 2.6

Ingredients

8 large ripe tomatoes, homegrown is best
2 tablespoons butter
1 cup chopped sweet onion
1/2 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme
1 bay leaf

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 12

Slow Cooker Chickpea, Red Pepper and Tomato Stew image

Steps:

In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.

Ingredients

3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)
2 (12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
1 (14-ounce) can crushed or diced tomatoes
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
1 red onion, finely chopped
5 garlic cloves, smashed and finely chopped
1 tablespoon sherry vinegar or red wine vinegar, plus more to taste
1 tablespoon olive oil, plus more for serving
1/2 teaspoon smoked paprika
Kosher salt and black pepper
Red-pepper flakes, for serving
Chopped smoked almonds, for serving

SLOW-COOKER TOMATO COMPOTE

This savory compote - a typically sweet, slow-simmered fruit preserve - is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it's also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it's best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don't add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.

Provided by Sarah DiGregorio

Categories vegetables

Time 6h10m

Yield About 3 ½ cups

Number Of Ingredients 9

Slow-Cooker Tomato Compote image

Steps:

In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.

Ingredients

2 pounds cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
1/2 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 teaspoons)

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Steamy Tomato Sipper Slow Cooker Recipes

SLOW-COOKED TOMATOES

This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance

SLOW COOKER CREAMY TOMATO SOUP

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

SLOW COOKER STEWED TOMATOES

Make and share this Slow Cooker Stewed Tomatoes recipe from Food.com.

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