Crock-pot stewed tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Ripe tomatoes (up to 8) |
| 2 | tablespoons | Butter or margarine |
| 1 | medium | Onion; thinly sliced |
| ½ | cup | Chopped celery |
| ¼ | cup | Chopped green pepper |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Dried sweet basil |
| 1 | small | Bay leaf |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Chopped parsley |
Directions
Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds. In crock-pot, combine all ingredients except parsley. Cover and cook on low 8 to 10 hours. Remove bay leaf. Sprinkle top with parsley. Makes 4 to 5 servings. Note: Recipe can be doubled and still fit in a 3½ quart crock-pot. Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@...> on Nov 20, 1997