When the garden is full of ripe summer tomatoes, this slow cooker Amish-inspired noodle dish is such a comforting way to turn a handful of simple ingredients into supper. The tomatoes cook down into a gentle, creamy sauce that coats tender egg noodles with that sweet-tangy flavor only fresh tomatoes can give, and it is the kind of old-fashioned meal that feels especially welcome on busy days when you want something warm, filling, and easy for the family.
Serve these creamy tomato noodles with buttered green beans, sweet corn, a crisp cucumber salad, or a plate of sliced garden tomatoes for an easy summer meal. If you want to round it out a little more, this dish also pairs nicely with grilled chicken, sausage, or a piece of crusty bread to soak up every bit of the sauce.
Slow Cooker 5-Ingredient Amish Summer Tomato Cream Noodles
Servings: 6
Ingredients
2 pounds ripe summer tomatoes, chopped
12 ounces wide egg noodles
8 ounces cream cheese, cubed
4 tablespoons butter
1 teaspoon salt
Directions
1. Add the chopped tomatoes, cream cheese, butter, and salt to the slow cooker. Cover and cook on low for 2 to 3 hours, stirring once or twice if convenient, until the tomatoes have broken down and the cream cheese and butter melt into a pale pink sauce.
2. About 15 minutes before serving, cook the egg noodles in a pot of salted boiling water until just tender, then drain well.
3. Stir the cooked noodles into the tomato cream mixture until everything is evenly coated. Let it sit on warm for 5 to 10 minutes so the noodles can soak up some of the sauce, then taste and add a little extra salt if needed before serving.
Variations & Tips
Add a little pepper: A few turns of black pepper at the end really wake up the creamy tomato flavor. If your family likes just a little seasoning without heat, this is the easiest way to give the dish more depth.
Make it extra rich: Stir in an extra tablespoon or two of butter right before serving if your tomatoes are especially juicy or tart. That small addition helps the sauce taste smoother and a little more old-fashioned.
For picky eaters: If someone in the family does not like larger tomato pieces, mash the cooked tomatoes with a spoon or potato masher before adding the noodles. You will still get all that fresh tomato flavor in a sauce that looks and feels a little creamier.
Use the best tomatoes you can find: Since this recipe has only a few ingredients, ripe in-season tomatoes make the biggest difference. If your tomatoes are very watery, let the finished sauce cook uncovered on warm for a few extra minutes before adding the noodles so it thickens a bit.