Slow Cooker Roasted Tomato Recipe - Rich & Flavorful

INGREDIENTS

Onion slices (optional) 2 cans (28 ounces each) whole tomatoes, drained and juice reserved (about 3 cups juice) 2‑1/2 tablespoons packed dark brown sugar 1 medium onion, finely chopped 3 cups chicken broth 3 tablespoons tomato paste 1/4 teaspoon ground allspice 1 can (5 ounces) evaporated milk 1/4 cup chopped fresh basil Salt and black pepper Additional fresh basil (optional)

PREPARATION:

Slow Cooker Directions

1. Preheat oven to 450°F. Line baking sheet with foil; spray with nonstick cooking spray. Arrange tomatoes on foil in single layer. Sprinkle with brown sugar; top with onion. Bake 25 to 30 minutes or until tomatoes look dry and are lightly browned. Let tomatoes cool slightly; finely chop.
2. Place tomato mixture, 3 cups reserved juice from tomatoes, chicken broth, tomato paste and allspice in slow cooker; mix well. Cover; cook on LOW 8 hours or on HIGH 4 hours.
3. Add evaporated milk and basil; season with salt and pepper. Cook on HIGH 30 minutes or until hot. Garnish with basil and onion slices.

This recipe appears in: Italian