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. |