Crock-pot stewed tomatoes

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

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