Stewed Tomatoes

[Guest guest]

Stewed Tomatoes

Makes 4-5 servings

 

4 or 5 large ripe tomatoes

2 tbsp. butter or margarine

1 med. onion, thinly sliced

1/2 cup chopped celery

1/4 cup chopped green pepper

1/2 tsp. sugar

1/2 tsp. dried sweet basil

1 small bay leaf

1 tsp. salt

1/8 tsp. pepper

2 tbsp. chopped parsley

 

Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes; remove

core and seeds. In slow-cooker, combine all ingredients, except parsley. Cover

and cook on LOW for 8-9 hrs. Remove bay leaf. Sprinkle with parsley.