More Slow Cooker Recipes. Katie Bishop
rel="nofollow" href="#ulink_e4b335d4-59a9-56fd-ae95-127ce70abbe1">Warm tomato and olive caponata
PREPARATION TIME: 5 MINUTES
COOKING TIME: 4 HOURS
SERVES 6 AS AN ACCOMPANIMENT
VEGETARIAN
The gentle heat in slow cooking encourages all the wonderful flavours and sweetness out of these ingredients. This dish is rather like an Italian ratatouille and is great with fish and meat as an accompaniment, or as a meal in itself with pasta or a baked potato.
2 large aubergines, cut into chunks
3 celery sticks, trimmed and finely diced
1 onion, peeled and finely diced
1 tbsp baby capers in brine, drained
75g (3oz) stoned olives
25g (1oz) caster sugar, plus extra to taste
150g (5oz) concentrated tomato purée
4 tbsp red wine vinegar
Sea salt and freshly ground black pepper
3 tbsp cold water
Add the vegetables to the slow cooker dish with the capers, olives, sugar, tomato purée, vinegar, ¼ teaspoon of salt and the water and mix well. Cover with the lid and cook on high for 4 hours or until softened and tender.
Season to taste with more sugar and salt and pepper before serving.
COOKING CONVENTIONALLY?
Cook in an ovenproof casserole dish with a tight-fitting lid for 1 hour in an oven preheated to 170°c (325°F), Gas mark 3.
PREPARATION TIME: 5 MINUTES
COOKING TIME: 10–15 HOURS
SERVES 6
VEGETARIAN
This sauce might be slow cooked, but in terms of the preparation involved it is most definitely a ‘quick’ sauce in my book! The slow cooker then does the rest of the work, drawing out all the sweetness in the tomatoes to make a fabulously rich sauce.
2 × 400g (14oz) tins chopped tomatoes
1 small onion, peeled and diced
2 garlic cloves, peeled and crushed
4 tbsp olive oil, plus extra to taste
A large pinch of dried oregano
A small pinch of dried basil
A pinch of cayenne pepper
½ tsp sea salt
Freshly grated Parmesan cheese, to serve
Place the tomatoes, onion, garlic, olive oil, herbs, cayenne pepper and salt into the slow cooker dish. Cover with the lid and cook for 10–15 hours or until thick and rich.
Season to taste with more salt and pepper and olive oil. And that’s it! Spoon over hot pasta with plenty of grated Parmesan cheese to serve.
I ALSO LIKE …
to make a big batch of this sauce and freeze in portions for a quick meal, any time.
Creamy roasted garlic and rocket pasta sauce
PREPARATION TIME: 2 MINUTES
COOKING TIME: 2½–3 HOURS, PLUS COOKING THE PASTA
SERVES 4
VEGETARIAN
Slow cooking garlic makes it sweet and flavoursome – perfect in a creamy pasta dish like this.
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