Potatoes are most often used in dishes. This is one of the simple side dishes that is combined to taste with many products. You can use tomatoes as a fragrant sauce for potatoes. They will give the dish a light sourness and save the juiciness of the rest of the ingredients. Mattering will help you to preserve the saturation of the dish. Such a technique is a real assistant in the kitchen.

Potatoes with tomatoes in multicooker - preparation of products and recipes

• You can cook potatoes in a slow cooker in several ways. Most recipes involve the extinguishing of a vegetable with other ingredients, but you can also bake potatoes, cook it and even fry with such a technique.
• Potatoes for the dish are cut into circles, cubes or strips, depending on the recipe. But its preparation in any case is the same. The tubers are cleaned of the peel (with the exception of young potatoes). The chopped parts of the potatoes are poured with cold water and left for 15-30 minutes, then washed. This is necessary so that excess starch is washed off the vegetable. Otherwise, the dish will have an unpleasant taste.
• According to various recipes, potatoes are immediately added to the multicooker bowl after washing or sprinkled first. In the second case, you should not leave potatoes with spices in the air for a long time, as it can get blackened.
• Tomatoes for cooking are used in 3 ways. If you want to get a homogeneous sauce, then grind the pulp on a grater or chop in a blender. In this form, the vegetable must be stewed for a long time so that the liquid is boiled. Also, tomatoes can be added chopped in the form of a cube or circle.
• During the preparation of the dish with tomatoes, the skin from them often lags behind the pulp and spoils the taste. To avoid this, first remove it from tomatoes. To do this, lower the fruits in boiling water for a few seconds, then take it out with a spoon. After cooling, the skin will be easily removed.

Potato with tomatoes in a slow cooker - a simple recipe

To increase the taste of potatoes and soften acid from tomatoes will help ordinary onions. It will additionally give juicy to the dish and enhance its aroma. According to this recipe, instead of traditional potatoes, you can use young fruits. In this case, it will be quite well rinse the root crops and not cut the skin.

List of ingredients for cooking:

• potatoes, medium fruits - 4 pcs.;
• small onions - 2 pcs.;
• tomatoes, medium -sized maturity - 3 pcs.;
• butter - 20 g.;
• fresh parsley and onion green - to taste;
• rosemary, salt, black ground pepper - to taste;
• boiled or purified water - how much is required;
• sunflower oil - 2 tbsp. l.

How to prepare a side dish with potatoes and tomatoes in a slow cooker:

1. Peel the potatoes, cut into large pieces and pour water. After 20 minutes, rinse. Download the vegetable into the multicooker bowl, pour the peeled water. In this case, the liquid should completely cover the pieces of the vegetable.
2. Install the slow cooker on the option “Soup” or “Warfrower”, you can also use the Baking program. Add a pinch of salt, close the lid of the equipment and cook the potatoes for 30 minutes. During this time, the vegetable should be cooked half.
3. After the multicooker signal, take out the bowl, gently drain the water. Put the potatoes on a colander to be excess moisture. Wash the multicacha well, thoroughly dry with paper towels and install it back in the slow cooker.
4. Clean onions, cut into the quarters of the rings. Pour sunflower oil into the bowl, select the Frying program in the multicooker menu. Warm up the oil well, then fry the vegetable to a transparent color (about 7 minutes).
5. Wash the tomatoes, wipe with napkins and cut into large pieces with the skin. Add them to the onion and cook all together for another 5 minutes. At the same time, constantly stir the mass, otherwise it will burn. After that, rearrange the multicooker on the function "baking". Download the potatoes, add butter and your favorite spices, mix.
6. Time on the program set for 30 minutes, close the lid. The hole for steam on the lid should be closed. Click Start. After 20 minutes, add washed and chopped greens, mix again. Cook a dish under a closed lid until the end of the time. Serve a side dish with fresh vegetables.

Potato with tomatoes and cabbage in a slow cooker

Potatoes are well combined with white cabbage, and tomatoes will make the dish rich. Softer sugar sand will help you to soften the sour taste of tomato. This combination of ingredients is suitable not only as a side dish, but also for a separate dish.

For 4 servings you will need such a number of products:

• young potatoes - 4 pcs .;
• white cabbage - 0.3 kg.;
• ripe tomatoes - 3 pcs.;
• carrots - 1 pc.;
• white sugar - 1 tbsp. l.;
• sunflower oil - 20 ml.;
• young peas - 200 g.;
• salt, spices, fresh herbs, bay leaf to taste;
• fresh garlic - 2 cloves.

A step -by -step recipe for potatoes with tomatoes and cabbage in a slow cooker:

1. Wash the young potatoes well, rub especially contaminated areas with a brush. Leave the skin. Cut each tuber into slices. If you use ordinary potatoes in the dish, then clean it. Pour the pieces of the vegetable with water, leave for 15 minutes, then rinse well.
2. Small cabbage finely, salt and tighten well with your hands. So the vegetable will let the juice. Let the cabbage stand for 7-10 minutes. Remove the skin with hot water from tomatoes, cool the pulp after boiling water and grind on a grater. Peel the carrots, cut into half rings or strips.
3. In the technique menu, press the "Frying" mode. For preparing the dish, the program "Baking" is also suitable. Pour the oil at the bottom of the multichanes, heat it and load the cabbage. Add 0.5 tbsp. boiled water, mix the mass and cook for 10-15 minutes. Cabbage will decrease in volume during this time.
4. Then rearrange the slow cooker to the “Extinguishing” program. To cabbage load potatoes, carrots, pour the tomato. Add spices and sugar. Salt is not required, since salt was used with cabbage. Mix the ingredients, close the equipment lid, put the time for 30 minutes.
5. During this time, process young peas. Pour it into a colander, rinse under running water. Boil water in a separate pan, salt and blanch peas for 5-7 minutes. Then drain boiling water, lower the peas into cold water. So the ingredient will cease to prepare.
6. Prepare garlic and greens. Wash the products, finely chop. After 20 minutes after the start of cooking, load them with peas into a slow cooker, add a bay leaf. Mix the mass with a spatula. Cook the dish to the ending signal, then leave for another 10-15 minutes on the heating.
7. After the end of cooking, be sure to remove the bay leaf from the dish. With prolonged contact with products, it gives bitterness. Serve a dish with potatoes, cabbage and tomato sauce for meat.

Potato with tomatoes and chicken in a slow cooker

Vegetables with chicken can become one of the favorite dishes for the whole family. You do not have to separately cook a side dish and meat. To soften the taste of the dish and reduce its calorie content, use chicken breast. In order not to dry it, strictly observe the recipe below.

For 6 servings, take the following ingredients:

• chicken fillet - 0.4 kg.;
• potato fruits - 3 pcs.;
• medium -sized tomatoes - 4 pcs.;
• young zucchini - 1 pc.;
• carrots and onions - 1 pc.;
• raw garlic - 2 slices;
• paprika, ground mixture of peppers, salt, coriander - to taste;
• starch or flour - 3 tbsp. l.;
• purified water - 0.5 tbsp.;
• vegetable oil - for frying;
• greens of dill or parsley - for serving.

Step -by -step preparation of potatoes with tomatoes and chicken in a slow cooker:

1. Rinse the file part of the chicken and dry it carefully with paper towels. Then cut the veins and the film. A small fat can be left. Cut the meat into large pieces, the thickness of which should not be less than 1.5 cm.
2. Sprinkle the breast with spices, mix well. The chicken does not need to salt at this stage, since the salt will stretch moisture. Leave the meat marinated in a cool place for 15-20 minutes.
3. Peel onion, cut first in half, then half rings. Grate the peeled carrots or cut into small strips. Young zucchini do not need to be cleaned from the skin and remove the seeds from it. Therefore, wash it and cut it into a cube.
4. Grind the peeled potatoes with small slices. The pieces should be soaked in cold water for 10-15 minutes, then rinse. This procedure will remove starch from them. Remove the skin from the tomato, cut the pulp with a cube.
5. Put the multicooker on the function "Frying". Pour oil into the bowl, warm and then load the onion. After 7 minutes, add carrots. Continue to fry vegetables in selected mode until golden. Then take them with a slotted spoon, leave the oil in the bowl.
6. Run the pieces of fillet in flour or use starch instead. In oil, where carrots with onions were fried, fry chicken from all sides until an appetizing crust is obtained. Switch the multicooker to the function "Extinguishing". To the chicken, load fried vegetables, tomatoes, potatoes and zucchini.
7. Pour water into the multichan. Do not use too much liquid. Zucchini - quite juicy vegetable on its own. Salt the ingredients, pour spices, mix. Stew the dish for 40 minutes with a closed lid. If you want to cook thick sauce at the dish, then leave the pair hole open during the stew.
8. Peel the garlic cloves, chop it as it is convenient. It is necessary to load it into a multicash 5-7 minutes before the end of the dish, otherwise it will quickly become bitter. After the signal of the end of the preparation, leave the dish to infuse another 10 minutes in the "heating" mode. Serve with fresh herbs.

Potato with French tomatoes in a slow cooker

Many housewives prefer to cook a full dish using meat with vegetables. But not everyone likes stewed products. This recipe involves baking, which will give the dish a delicious crust.

To prepare the dish, take the following products:

• pork clipping - 500 g.;
• medium -sized potatoes - 5 pcs.;
• solid tomatoes - 3 pcs.;
• average bulb - 1 pc.;
• solid cheese - 200 g.;
• low -fat mayonnaise - 3 tbsp. l.;
• butter or vegetable oil - for lubricating the bowl and frying;
• sea salt, a mixture of peppers and other spices - to taste;
• dill or other fresh greens - to taste.

How to cook a casserole with meat, potatoes and tomatoes:

1. First, the preparation of pork. Choose low -fat meat for the dish, clipping is good. Remove the film and veins from the pork, wash it with cold water and dry with wipes. Cut the piece with cubes with a thickness of about 1.5 cm.
2. Put the meat into a deep container, add ground spices (without salt), a little vegetable oil and mix. Tighten the dishes with cling film and put pork in the refrigerator to pickle for half an hour.
3. In the meantime, prepare vegetables. Cut the peeled potatoes in circles. If the fruits are large, then cut each slices into 2 parts. Pour cold water, then rinse the vegetable and put for drying on a kitchen towel.
4. Cut the onion in the form of a semi -van. Tomatoes for the dish should be taken elastic so that it is possible to cut them with slices. Wash the fruits, wipe with wipes and cut. The thickness of each circle should be the same as the potato.
5. In Multichash, in the "baking" or "frying" mode, slightly fry pickled meat in any oil (about 10 minutes). Do not fry pork for a long time, as it will still be baked. Report the multicooker menu to “bake” or use the “baking” option.
6. Lubricate the walls of the bowl with oil. Put a layer of onion on top of the meat, then potatoes. Add spices, salt. The next layer is mayonnaise. Gently flat up it on potatoes. Then load the tomatoes, also lay them evenly.
7. Wash the greens, chop large and sprinkle tomatoes with it. Grate the cheese, add a multicooker to the bowl. Close and bake the dish for 40 minutes. Be sure to let the casserole brew after cooking and serve with pickled or fresh vegetables.

Fried potatoes with tomatoes and cheese in a slow cooker

The slow cooker is so universal technique that you can cook a completely fried dish in it. Everyone's favorite fried potatoes are delicious even in a slow cooker. To enhance the taste of the vegetable, use additional tomatoes, and add solid cheese for appetizing crust.

For the dish you will need the following ingredients:

• solid potatoes - 5 pcs.;
• ripe tomatoes - 2 pcs.;
• solid cheese - 100 g.;
• olive or lean oil - 70 ml.;
• the ground mixture of peppers, paprika and salt to taste;
• garlic - 1 slice.

Recipe for fried potatoes in a slow cooker:

1. To obtain crispy crust on potatoes, it should be prepared in a special way. Cut the peeled tubers in the form of a cube. Try to make pieces of the same size to obtain equal frying. Choose hard vegetables for the dish, as such tubers hold shape during frying.
2. Pour potatoes with cold water, change water after 20 minutes and leave for another 15-20 minutes. Then rinse the vegetable with water several times. Lay the cubes on a kitchen towel and get wet with wipes. There should not be excess moisture on the surface of potatoes.
3. After drying the potatoes, collect the potatoes in a deep container, salt, add spices and pour 1 tbsp. l. vegetable oil. Mix the pieces well with your hands so that the spices evenly cover the surface of the potatoes.
4. In a slow cooker in "Frying" mode, heat the rest of the oil, load the potatoes. Cook the vegetable for 30 minutes with the lid open. So you will get a mouth -watering crust on pieces. At the same time, stir the mass for uniform fry every 10 minutes.
5. Peel the tomato, cut the pulp with a small cube. After half an hour frying, add tomatoes to potatoes, mix and fry the mass for another 10 minutes. During this time, grate hard cheese. Clean the garlic, chop it and mix it with cheese.
6. When the multicooker gives a signal about the end of the frying, fill the cheese with garlic and close the lid. Leave the slow cooker on the “heating” functions for 10-15 minutes. Serve potatoes hotly.

Potatoes with tomatoes in multicooker - tricks from experienced cooks

• To get a crisp on the potato during frying in a slow cooker, after washing the vegetable, dry the pieces from excess moisture well.
• To mitigate the acidic taste in the dish from tomatoes, add ordinary sugar during cooking. For 2-3 large fetus, 1 tbsp will be enough. l. Sahara.
• When using meat in a dish with potatoes and tomatoes, calculate the time of cooking each ingredient correctly. So the meat needs more time cooking than vegetables. Some recipes involve preliminary frying of meat, and then adding vegetables. In this case, the cooking time is reduced.
• Solid cheese will help strengthen the taste of a dish with potatoes and tomatoes. It should be laid in a multicooker bowl 10-15 minutes before the end of cooking. Cheese will also make tomato sauce more thick.
• To reduce the calorie content of the dish, use sour cream with a low percentage of fat content for gravy. When adding cream, dilute them with boiled water.
• A vegetable salad or various pickles is good for a dish with potatoes and tomatoes. You can also serve as a side dish for fish or meat.

The slow cooker allows you to easily cook any dish based on potatoes with tomatoes. To make the vegetables appetizing and juicy select the ingredients correctly and be sure to adhere to the specified recipe. Enjoy your meal!

Potatoes with tomatoes, cheese and chicken in a slow cooker, video