Slow Cooker Stewed Tomatoes & Egg Noodles is one of those simple, comforting dishes that feels like it’s been passed down through generations. It’s warm, slightly tangy, soft in texture, and perfect for busy days when you want something homemade without standing over the stove. The slow cooker does most of the work, gently blending tomatoes, seasonings, and aromatics into a rich sauce that coats tender egg noodles beautifully.
Below is a detailed, step-by-step guide to making it from scratch.
Slow Cooker Stewed Tomatoes & Egg Noodles (Step-by-Step Guide)
Ingredients You’ll Need
To build flavor, you don’t need anything complicated:
- 4–5 large ripe tomatoes (or 2 cans of diced tomatoes if you want convenience)
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1 small green or red bell pepper (optional, for sweetness)
- 1 tablespoon olive oil or butter
- 1 teaspoon sugar (balances acidity)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 2 cups vegetable or chicken broth
- 250–300g egg noodles
- Optional: a pinch of chili flakes or paprika for warmth
- Optional garnish: parsley or grated cheese
Step 1: Prepare the Tomatoes
If you are using fresh tomatoes, start by peeling them. You can do this easily by boiling them for 30–40 seconds, then placing them in cold water. The skins will slip off easily.
Chop the tomatoes into medium chunks. Don’t worry about making them perfect—the slow cooker will break them down anyway.
If using canned tomatoes, simply open and lightly crush them with a spoon.
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