Stewed Tomatoes (crockpot)

[Guest guest]

These freeze up well and you can use in other recipes.

 

Stewed Tomatoes (crockpot)

 

6 to 8 ripe tomatoes

2 tablespoons margarine

1 medium onion, thinly sliced

3/4 cup chopped celery

1/2 cup chopped green pepper

3 tablespoons sugar (more or less)

1 small bay leaf

1 teaspoon salt

1/8 teaspoon pepper

 

Core tomatoes; place in boiling water for about 15 to

20 seconds, then into ice water to cool quickly; peel.

Cut tomatoes in wedges. In Crock Pot, combine all

ingredients. Cover and cook on low 8-9 hours. Remove

bay leaf. Sprinkle top with parsley, if desired. Serve

as a side dish or freeze in portions for soups or

other recipes. Serves 6.

 

 

 

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