Becca Jane St Clair

Personal Blog

Making a Recipe….

One of my favourite foods is homemade mac & cheese served with stewed tomatoes. I’m not sure if this is a regional thing (my family is from central PA) or just a family thing, but we always tend to serve them together. We generally buy a can of stewed tomatoes and just open it up and heat the tomatoes to put on top, but around here I haven’t been able to find any. So….I had to make my own.

Because I love the crock pot, and because it’s hard to coordinate cooking on Tim’s two-burner stove (that only can use one burner if you have the oven on), I decided to figure out how to make these in the crock pot. I looked at a few recipes online for both crock pot versions and stove-top versions and created my own.

Crock Pot Stewed Tomatoes

14 small tomatoes
bay leaves

1. Peel tomatoes. I read on a few websites in order to peel tomatoes you put them in boiling water and immediately put them into cold water. That didn’t work for me. What did work was cutting a small slit in the tomato, then putting it into the boiling water for about 5 minutes or until the split started to grow. The skin should at that point just peel right off, but watch out because it will be super hot after being in boiling water!
2. Cut tomatoes into quarters and cut out the seeds/membrane. I didn’t remove all the seeds, just the ones that were attached to the core.
3. Place tomatoes in crock pot, and cover with about 1 cup water. Sprinkle with oregano, basil, and pepper. Add 1 tsp sugar and 3 bay leaves.
4. cook on HIGH for 3-4 hours, or LOW for 6-8.

My tomatoes aren’t as tomato-y as they are out of the can, so I think if I make them again I’ll be adding some tomato juice to flavor them. Either that, or the tomatoes I had weren’t ripe enough and didn’t have that full tomato flavour I was looking for.

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