Slow Cooker Tomato Compote Recipes

SLOW COOKER TOMATO SOUP

Steps:

• Place diced tomatoes, onions and garlic in a crockpot.
• Use an immersion blender to puree about 80% (alternately put them through your blender or food processor before adding them to the slow cooker).
• Turn heat to high, cover and cook for 4 to 5 hours (or low all day OR even overnight) then remove the lid and turn to low.
• Stir in cream and basil.
• Depending on the sweetness and/or saltiness of the tomatoes you used, you may want to add a touch of sugar or salt; so season accordingly.
• Swirl in a bit of sour cream before serving if desired.

SLOW COOKER TOMATO SAUCE

Steps:

• Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
• Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.

SLOW COOKER TOMATO RELISH RECIPE

Steps:

• Add all the ingredients into a slow cooker except for the cornstarch and water.
• Cook on low for 8 hours.
• For the next 4 hours, set the slow cooker to high and leave the lid slightly askew to allow the liquid to reduce.
• The liquid should be reduced after 4 hours. To thicken it slightly, mix the cornstarch with water to form a paste. Mix the cornstarch paste into the slow cooker.
• Cook for 15 more minutes or until thickened.
• Allow to cool before storing in sterile glass jars or something similar.

SLOW-COOKER TOMATO COMPOTE

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.