EASY, SLOW COOKER Cherry Tomatoes recipe! This healthy cherry tomatoes crockpot recipe is ready in 5 hours! Serve these as a side dish, or they make a great sauce on pasta for dinner! You can preserve by canning or freezing them! I love serving them as a Thanksgiving comfort food side dish alongside green beans!
If you haven’t noticed from my past few recipes, I’m kinda obsessed with my slow cooker right now. With a new baby and a garden in full harvest our slow cooker has been saving us (and my sanity!). August and September is always tomato season and we’re left with baskets filled with beautiful tomatoes, ranging from cherry, beef and roma varieties. My favorite cherry tomato recipe is this creamy sauce, but I wanted to try something new with them so I threw them in the slow cooker and hoped for delicious results!
The verdict? They’re AMAZING! At first taste my husband said “These tomatoes are something!”. They sure are!
Did I mention this recipe is EASY? All you need to do is throw the cherry tomatoes into the slow cooker with a onion, olive oil and salt. Give them a stir and let the crockpot do the rest of the work. After 5 hours, the tomatoes will cave in, releasing their sweet juices and you’ll have delicious Slow Cooker Cherry Tomatoes to serve!
You can totally eat these Slow Cooker Cherry Tomatoes with a spoon and I won’t be angry with you. In fact, I do it quite often! They make a delicious side dish! Alternatively you can serve them over pasta or rice. If you want to turn them into a more creamy tomato sauce then throw them in your food processor for a few seconds. I also love using them in lasagna and chili.
You can easily double or triple the recipe if you have a large cherry tomato harvest. You can freeze or can them for later usage too!
Enjoy these Slow Cooker Cherry Tomatoes! I think you’re going to love them!
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Slow Cooker Cherry Tomatoes
- 5 cups cherry tomatoes stems removed
- 1 medium sized onion - diced
- 3 tablespoons olive oil
- 1/4 teaspoon salt
Add all ingredients into your slow cooker. Stir so the olive oil and salt completely coat the tomatoes and onion.
Cook on LOW for 5 hours, or until the tomatoes are soft and caved in.
Serve immediately or freeze for later use.