Turquoise House

 

We only planted two cherry tomato plants this year, but a third cherry tomato plant “volunteered” alongside them. The combination was about two and a half plants more than we needed. We would never have been able to keep up without recipes like this one. It uses up lots of tomatoes, without the need for peeling or seeding them.

 

Slow Cooker Cherry Tomato Marinara

 

8 cups cherry tomatoes stems removed

1 medium onion, chopped

2 cloves garlic, minced

3 tablespoons olive oil

1/2 teaspoon dried oregano

1/4 teaspoon salt

 

Place all ingredients into slow cooker and stir. Cover and cook on low 5 hours, or high for two and a half. Process with an immersion blender until smooth. Use promptly, or freeze to use later. Makes about 6 cups marinara.