Yield: 4 Servings
| Measure | 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 |
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