I don’t have a garden, but every year, when I bite into a fresh tomato, I make myself promise to plant a garden next year. To me, there’s just nothing quite as summery and delicious as homegrown vegetables—especially tomatoes.
But tomatoes are an all-or-nothing plant, a feast-or-famine plant. They grow only a few weeks out of the year, but once they start, there’s no stoppin’ ‘em. They’re just one of those vegetables that keep producing even after you’ve made all your favorite tomato recipes and given a few basketfuls to the neighbors.
So here’s a recipe that we just love and that celebrates tomatoes. Whether you can your own or purchase cans from the store, this recipe can be used now or all year long. Stewed tomatoes go beautifully with a meat dish and leave a mouth-watering scent in the house. “It smells like the Olive Garden,” said a co-worker at The Good Cooking Store. She’s going to make it at home—and she doesn’t even like tomatoes!
Fix-It and Forget-It Christmas, page 215
Prep Time: 10 minutes
Cooking Time: 3—4 hours
Ideal slow cooker size: 3-qt.
2 qts. canned, or 4 14½-oz. cans diced or stewed, tomatoes
⅓ cup sugar
1½ tsp. salt
dash of pepper
3 Tbsp. butter
2 cups soft bread cubes
1. Place tomatoes in slow cooker.
2. Sprinkle with sugar, salt, and pepper.
3. Lightly toast bread cubes in melted butter on baking sheet in oven, or in large skillet.
4. Spread over tomatoes.
5. Cover. Cook on High 3—4 hours.
Variation: If you prefer bread that is less moist and soft, add bread cubes 15 minutes before serving and continue cooking without lid.