* Exported from MasterCook *
Slow Cooker Preserve-the-Harvest Diced Tomatoes
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
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Tomatoes -- enough to fill your slow cooker
Rinse the tomatoes. Take the whole tomatoes and put them in your crock one at a time until they peek out over the rim. This is how many tomatoes you can cook in your slow cooker. Remove the tomatoes, and now you will prep for cooking.
Peeled or not, dice the tomatoes. Be sure to remove the top the stem and any bruised or mushy parts. Put the diced tomatoes and their juice in the slow cooker. Cook on low for 6 to 8 hours, or on high for about 3 hours.
Make sure the tomatoes are completely cool before freezing them. Many times I cool them in the fridge overnight before I pack them.
You can use a freezer-safe container or a resealable plastic bag that says it's safe for the freezer. Those bags are thicker and help their contents to stay fresh longer. The bags are easy to stack in the smallest freezer. I put about 1 1/2 cups (270g, about the size of one can of tomatoes) per bag, carefully push the air out, and close. Wipe off the outside of the bag to make sure it's dry, or they will freeze together. Stack them on top of one another, so they will freeze in the thinner shape.
Pull a bag out the night before you need it and thaw it in the fridge. Or, because the bag and it contents were frozen thin, run cold water over the bag in the sink. Most of all, enjoy not going out to the store to buy a can of tomatoes in the middle of a snow storm!
Yield: depends on the size of your slow cooker and how many tomatoes it holds.
Prep time: 20 mins
Cooking time: 6 to 8 hours on low or about 3 hours on high
AuthorNote: Here's an easy, free-form recipe. Give it a try and you'll get that satisfied feeling when you use your handiwork in soups and stews later in the year. Try to cook the tomatoes on the same day you buy or pick them, if possible.
At the farmers' market, select the tomatoes that are not overripe or mushy, I try to buy up all the imperfect tomatoes at my market. They are sometimes called "ugly", "seconds" or another creative word to let you know why they cost less per pound than the perfect tomatoes. Many times you can buy these at one-third of the perfect tomato price, making it even more of a bargain.
I do not peel the tomatoes, because I always use organic or at least pesticide-free ones. But if yours aren't organic you can drop them in boiling water for a couple of minutes after making a small X in the bottom of each with a knife. Once they're cool enough to handle, the skins will slide right off. Dice and proceed as indicated.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0
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