Tomatoes are classified as fruits, something you may not have known. Nowadays, most people classify them as a vegetable. Tomatoes are ubiquitous and used in many meals and dishes. The antioxidant lycopene, found in abundance in this superfood, has been linked to several health advantages, including a lower risk for both cancer and cardiovascular disease. It’s a great source of vitamin C and K as well as folate, potassium, and other minerals. Here are some sour and a bit sweet crock pot dishes to try with tomatoes:
Beefy Tomato Stew Prepared With Patience
One kilogram of lean beef chuck, cut into 1-inch cubes.
Sliced into 1/4-inch rounds: 3 carrots
Thinly slice three celery stalks
Smashed and peeled three garlic cloves
1 medium onion, chopped
4 cups of brown rice, once cooked
2 kilos of tomatoes, smashed,
Chicken stock, one cup
Parsley, fresh, chopped, 1/3 cup
Approximately 6 tablespoons of fat-free Greek yogurt
Extra-virgin olive oil, 1 tablespoon
SALT, 1 TEASPOT
To taste, add 14 teaspoon of ground black pepper
Carrots, celery, and onion should be cooked in oil over medium heat for about 10 minutes, or until softened. Put the veggies in a slow cooker and add the steak, garlic, brown rice, tomatoes, and chicken broth. Just add salt and pepper to taste. Give everything a good stir to combine. Cook for 6 hours covered on high heat. Place in serving dishes, top with yogurt, and sprinkle with parsley.
Slow Cooker Chicken with Tomatoes and Spinach
Chicken breasts without bones and skin, 1 kilogram
1 small, sliced sweet onion
4 minced garlic cloves
Cooked Spinach, 6 Cups
Tomatoes (3 1/2 cups plus liquid) in chopped form
Balsamic Vinegar, 3 Tablespoons
An Italian Seasoning, About 1 Tablespoon
Black pepper and salt to taste.
Put chicken in the bottom of the crock pot and season with salt and pepper. Put in the pan some onion, garlic, tomato slices, balsamic vinegar, and Italian spice. Mix well by stirring for a few minutes. Cook for 4–5 hours on low, covered, adding the spinach 30 minutes before it’s done. Serve hot.
Best Slow Cooker Tomato Soup Ever
12 cup of minced onion
7 cups of chopped tomatoes 1 bay leaf
Carrots, diced; vegetable stock; 2 cups
1 cup of regular milk
2 sticks of butter
1 tsp. of dried oregano
Thyme, dry, one teaspoon
Garlic powder, half a teaspoon
Black pepper and salt, 1/2 teaspoon each
Put the onion, the bay leaf, the tomatoes, the latter of vegetable stock, carrots and onions, milk, butter, oregano, savory thy garlic powder, salt, and pepper into a slow cooker and combine well. Cook for 3–4 hours covered on low heat. When you’re ready, combine the ingredients until smooth. Start serving right now.
These tomato-based slow-cooker recipes are perfect for all you tomato-lovers out there.