Crockpot recipes
Stewed Tomatoes
6 ripe tomatoes - (to 8)
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 crock pot, 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.

This recipe yields 6 servings. Recipe may be doubled.

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