crockpot tomato recipes
October 15, 2015 7:24 PM Subscribe
I don't have an oven/stove, but I do have 7 pounds of tomatoes that really need to be used up in the next few days. Help?
Right now I'm making making a slow cooker tomato sauce (a variant on this, except I added in a zucchini), and I'd really like some other ideas for recipes that can be made in the slow cooker and then frozen.
Also... if I freeze a curry/tomato sauce that contains yogurt or milk, will it separate? I should have an oven again in a few weeks (apartment renovations, sigh!), so it'd be great if it's a recipe that I can make/freeze now, then build on with a protein or starch later on.
Right now I'm making making a slow cooker tomato sauce (a variant on this, except I added in a zucchini), and I'd really like some other ideas for recipes that can be made in the slow cooker and then frozen.
Also... if I freeze a curry/tomato sauce that contains yogurt or milk, will it separate? I should have an oven again in a few weeks (apartment renovations, sigh!), so it'd be great if it's a recipe that I can make/freeze now, then build on with a protein or starch later on.
If you are somewhere where the weather is still warm, maybe gazpacho. Just needs a blender.
posted by parkerposey at 7:46 PM on October 15, 2015 [1 favorite]
posted by parkerposey at 7:46 PM on October 15, 2015 [1 favorite]
Best answer: Slow cooker tomato passata.
posted by Ideefixe at 7:50 PM on October 15, 2015 [1 favorite]
posted by Ideefixe at 7:50 PM on October 15, 2015 [1 favorite]
Best answer: I freeze the whole washed tomatoes with their skins on. Take them out the freezer, run them under hot water & the skins slide straight off, then make a sauce when needed, or just use liked canned whole toms. The texture goes "soft" so they are only good in sauce but handy to have in the dead of winter for a nice summery sauce or soup.
posted by wwax at 7:55 PM on October 15, 2015 [4 favorites]
posted by wwax at 7:55 PM on October 15, 2015 [4 favorites]
Best answer: Seconding freezing. A fresh-tasting tomato sauce is pretty mind-blowing around the third week of January.
But if you want to make tomato jam, just portion it in small amounts (I use snack-sized zip-loc bags) and freeze it. Thaw out what you need/can use in 5-6 days.
posted by Lyn Never at 8:05 PM on October 15, 2015 [2 favorites]
But if you want to make tomato jam, just portion it in small amounts (I use snack-sized zip-loc bags) and freeze it. Thaw out what you need/can use in 5-6 days.
posted by Lyn Never at 8:05 PM on October 15, 2015 [2 favorites]
You could try a microwave steriliser if you have a microwave?
Also gazpacho sounds like a winner, or clear tomato martini's!
posted by Under the Sea at 8:19 PM on October 15, 2015
Also gazpacho sounds like a winner, or clear tomato martini's!
posted by Under the Sea at 8:19 PM on October 15, 2015
Best answer: Thirding freezing them. I go crazy canning tomatoes once each year, but sometimes even I get to the point where i just throw whatever's left into a bag and throw it in the freezer and say "fuck this".
posted by EmpressCallipygos at 9:00 PM on October 15, 2015 [1 favorite]
posted by EmpressCallipygos at 9:00 PM on October 15, 2015 [1 favorite]
Saute some italian sauages in a pan until browned. Add sliced onions and red peppers and cook until just softened. Add to crockpot with crushed tomatoes and some herbs (dried oregano or fresh basil are both nice choices), and cook for a few hours. Serve over polenta or rice.
posted by Caviar at 9:31 PM on October 15, 2015
posted by Caviar at 9:31 PM on October 15, 2015
Response by poster: Just to reiterate: no stove, no oven, it's broken, won't have it back for a few days. Thanks tho!
posted by spunweb at 9:49 PM on October 15, 2015
posted by spunweb at 9:49 PM on October 15, 2015
Best answer: Shakshuka. Make it up to the bit where you put in the eggs.
posted by kjs4 at 10:37 PM on October 15, 2015
posted by kjs4 at 10:37 PM on October 15, 2015
Best answer: I am sure this would be fine in the crockpot and it's beyond delicious. (Just freeze it for when you have your stove back)
posted by getawaysticks at 7:11 AM on October 16, 2015 [1 favorite]
posted by getawaysticks at 7:11 AM on October 16, 2015 [1 favorite]
Best answer: Before you freeze them for winter bounty (which I'm nthing as a great option for a surfeit of tomatoes), Chop some of your batch, apply a few teaspoons of plain old table salt, stir, and let them sit for half an hour or so. The liquid that weeps out of them is pure liquid summertime, so decant it into a clean jar and put it in the fridge (then freeze the chopped, salted tomatoes).
This tomato "juice" is much thinner than tomato puree, sort of a pale pink water. When I was growing up, my mom would add it to soup after the soup had been cooked, just before serving, to give a nice, fresh tomato flavor. Works great in salad dressings, too. Sometimes I just splash a bit on toast, even. Some fancy restaurants have been using this nice approach recently (I think it was Vedge in Philly where I most recently saw it being used).
I'm envious of your pounds of tomatoes!
posted by late afternoon dreaming hotel at 9:08 AM on October 16, 2015
This tomato "juice" is much thinner than tomato puree, sort of a pale pink water. When I was growing up, my mom would add it to soup after the soup had been cooked, just before serving, to give a nice, fresh tomato flavor. Works great in salad dressings, too. Sometimes I just splash a bit on toast, even. Some fancy restaurants have been using this nice approach recently (I think it was Vedge in Philly where I most recently saw it being used).
I'm envious of your pounds of tomatoes!
posted by late afternoon dreaming hotel at 9:08 AM on October 16, 2015
Best answer: Chili! I make it vegetarian, with black beans, tomatoes (canned, fresh, and paste, but you'd use all fresh), corn (I use frozen), red bell peppers, onion, garlic, a bit of miso, a dash of apple cider vinegar, and spices (salt, pepper, ground cumin, oregano, paprika). I make it on the stove, but it is easy to make in a slow cooker, and it freezes beautifully. I like to add a spoon of yogurt to it when I eat -- it gives a little creamy oomph, but it's good without too. You can also put it on tortillas with a fried egg on top (after you get your stove back of course).
posted by Ragini at 12:01 PM on October 16, 2015
posted by Ragini at 12:01 PM on October 16, 2015
Response by poster: You all are lifesavers! I ended up...
*making 2 pounds of sauce
*7 pounds of passata
*1.5 pounds of the base shaksuka recipe.
Yay you!
posted by spunweb at 4:07 PM on October 20, 2015 [1 favorite]
*making 2 pounds of sauce
*7 pounds of passata
*1.5 pounds of the base shaksuka recipe.
Yay you!
posted by spunweb at 4:07 PM on October 20, 2015 [1 favorite]
This thread is closed to new comments.
I was looking at these two recipes.
posted by spunweb at 7:29 PM on October 15, 2015