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
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.
SLOW COOKER FRUIT COMPOTE
I use canned goods and my slow cooker to whip up an old-fashioned treat that's loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. -Mary Ann Jonns, Midlothian, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon.
Nutrition Facts : Calories 190 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.
SLOW-COOKER FRUIT COMPOTE
Steps:
- Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.
FARFALLE PASTA WITH SLOW ROASTED TOMATO COMPOTE
Provided by Food Network
Time 4h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
- Preheat oven to 250 degrees F.
- Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.
SLOW COOKER TOMATO SAUCE
This tangy, zesty sauce instantly became a family favorite. I created it when my family came in from out of town; everyone raved about it and my husband begs me to make it all the time.
Provided by Michele McCormick
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10h15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 5.5 g, Fat 9.3 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 393.6 mg, Sugar 3 g
SLOW COOKER CHIPOTLE TOMATO BEANS WITH PROSCIUTTO CRUMB
All good and decent breakfast spreads deserve some slow-cooked beans. These also freeze very well should you find yourself with leftovers.
Provided by Katrina Meynink
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- Set the slow cooker to the sauté function. Add the oil and, when hot, add the onion and cook for 3-5 minutes, or until soft. Add the garlic, cumin, bay leaves and cinnamon and cook for a further 1-2 minutes. Add the chipotle in adobo, the brown sugar, vinegar, and tomato paste. Cook for another minute before adding the beans and stirring to coat. Pour over the stock and tomatoes, close the lid and set the heat to low. Cook for 10 hours, or overnight.
- You want the beans to be pliable and the liquid to have reduced to a thick and rich sauce. Remove the bay leaves and cinnamon before serving.
- Just before serving, prepare the prosciutto crumb. Preheat the oven to 180°C (350°F). Place the prosciutto slices on a baking tray lined with baking paper and drizzle over the balsamic glaze. Pop in the oven for 10 minutes, or until the prosciutto looks dark and golden. Remove and allow to cool, then blitz to a rough crumb in a food processor. Combine with the breadcrumbs, a drizzle of olive oil and a generous amount of salt and pepper.
- Serve bowls of beans topped with the prosciutto crumb, a chunk of avocado and the yogurt or sour cream, if using, and garnish with cilantro.
SLOW-COOKER BERRY COMPOTE
This berry compote is an old recipe my grandma made when I was younger. She always added extra blueberries to help thicken the sauce. -Diane Higgins, Tampa, Florida
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 4 cups.
Number Of Ingredients 15
Steps:
- In a small bowl, mix sugar, cornstarch and water until smooth. Transfer to a greased 3-qt. slow cooker. Stir in cherries and blueberries. In a large bowl, combine brown sugar, walnuts, flour, almonds, oats, cinnamon, nutmeg and salt; cut in butter until crumbly. Sprinkle over fruit mixture., Cook, covered, on high about 3 hours, until bubbly and thickened. If desired, serve warm with vanilla ice cream.
Nutrition Facts : Calories 256 calories, Fat 12g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 80mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
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