If you are gardening in the summer, chances are you have at least one tomato plant. They seem to yield more tomatoes than you can eat before they go bad. Here is an idea for what to do when you have too many tomatoes.
Below is a recipe for an easy meatballs entrée. The sauce can also be made separately and frozen for use during the winter! The good news is that this recipe is cooked using a slow cooker, therefore your house will not heat up from using the stove.
Prep time: 10 minutes
Cook time: 3 hours in a slow cooker!
What You Will Need:
Ripe Tomatoes (10-15 can fit into most crock pots)
A bag of frozen meatballs
5 Leaves Fresh Basil
¼-1/2 Stalk Fresh Rosemary
2 Tbsp. Butter
2 Tbsp. Olive Oil
1 Tsp. Salt
1 Tsp. Black Pepper
1 Clove Garlic
½ Tsp. Lemon Juice
What to Do:
Chop or dice the tomatoes up. We prefer to cut them up into chunks, instead of dicing them. Peel and dice the garlic clove. Chop the basil.
Turn the crock pot on low. Add the olive oil and butter to the crock pot first.
Next add the basil and rosemary. Stir mixture. Then add the diced tomatoes and garlic.
Add the salt and pepper and stir well.
*Let the sauce cook for two hours on low.
Once the sauce has reduced down, it is a good time to add the frozen meat balls. Let the meatballs cook for an hour and then serve! Don’t forget to remove the rosemary before serving.
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