Recipe: Stewed Tomatoes (crock pot)

CROCK POT STEWED TOMATOES

Recipe can be doubled and still fit in a 3 1/2 quart crock pot.

6 to 8 large ripe tomatoes
1 medium onion, thinly sliced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
2 tablespoons butter or margarine
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1 small bay leaf
2 tablespoons chopped fresh parsley (to garnish)

Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds.

Combine all ingredients, except parsley, in crock pot.

Cover crock pot and cook on LOW 8 to 10 hours.

Remove bay leaf. Sprinkle top with parsley.

Makes 4-5 servings