Crockpot Stewed Tomatoes

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Crockpot Stewed Tomatoes

 

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 freshly-ground black 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 crockpot, combine all ingredients. Cover and cook on LOW 8 to 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.

Makes 6 servings. Recipe may be doubled.